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5. Pulse on High 3 to 4 times to break up, and then run on High until smooth,
about 1 minute.
6. Adjust seasonings to taste and serve either hot or chilled.
Nutritional information per serving (1 cup):
Calories 92 (15% from fat) • carb. 16g • pro. 4g • fat 2g • sat. fat 1g
• chol. 3mg • sod. 524mg • calc. 24mg • fiber 4g
Ancho Chile Sauce
A traditional smoky-spicy sauce is delicious over most Mexican dishes,
especially enchiladas.
Makes about 5 cups
9 dried ancho chiles
2 large shallots, cut into ½-inch pieces
2 garlic cloves
1 jalapeño, seeded and cut into ½-inch pieces
1 medium to large carrot, cut into ½-inch pieces
1 tablespoon extra virgin olive oil
½ cup white wine
3½ cups chicken broth, low sodium, hot
2 teaspoons kosher salt, divided
4½ tablespoons honey
2 tablespoons fresh lemon juice
1. Reconstitute chiles: put them in a bowl and pour boiling water over them so
they are completely submerged. Cover bowl with foil or an inverted plate.
Allow the chiles to sit until they soften, about 30 to 45 minutes. Once soft,
carefully remove all seeds and stems; reserve.
2. While chiles are soaking, insert the chopping blade in the food processor; fit
onto motor base. Put the shallots, garlic, jalapeño and carrot into the work
bowl; pulse on High 3 to 4 times to chop. Reserve.
3. Put the olive oil into a large sauté pan and set over medium heat. Once oil is
hot, add the chopped vegetables and a pinch or two of salt. Stir and sauté
until softened and lightly golden, about 6 to 8 minutes.
4. Stir in reserved chiles; heat through for about 1 minute. Stir in white wine.
Scrape any bits that are clinging to the bottom of the pan. Allow wine to
reduce until almost completely evaporated. Add the broth and bring to a boil.
Reduce heat to allow mixture to simmer for about 10 to 15 minutes. Stir in the
remaining ingredients.
5. Carefully transfer mixture from the sauté pan to the jar of the blender. Pulse 3
times on High, then run on High for 1 minute, or until completely smooth.
Nutritional information per serving (2 tablespoons):
Calories 26 (13% from fat) • carb. 4g • pro. 1g • fat 0g • sat. fat 0g
• chol. 0mg • sod. 162mg • calc. 6mg • fiber 0g
Marinara Sauce
This versatile sauce can be used on top of pastas or as a pizza sauce.
It freezes well, too!
Makes about 3 to 3½ cups
5 garlic cloves
½ small onion, cut into ½-inch pieces
¼ bulb fennel
1 tablespoon extra virgin olive oil
¼ teaspoon kosher salt, divided
1 28-ounce cans whole plum tomatoes in purée
½ teaspoon freshly ground black pepper
½ teaspoon dried oregano
2½ tablespoons granulated sugar
6 large leaves fresh basil, torn into small pieces
1. Insert the chopping blade into the food processor; fit onto motor base.
Put the garlic and onion into the work bowl. Pulse 2 to 3 times on High to
chop. Remove and reserve.
2. Replace the chopping blade with the reversible slicing/shredding disc, with the
slicing side facing up. Slice the fennel bulb into the bowl.
3. Heat oil in a large sauté pan over low heat. Add garlic and onion to pan; sauté
until softened and fragrant, but not browned, about 5 minutes.
4. Add the fennel and a pinch of salt. Sauté until very soft and lightly browned,
about 6 to 8 minutes.
5. Add the tomatoes with their juices; crush slightly with the back of a wooden
spoon. Bring to a strong simmer. Add spices, sugar and basil; let simmer 20 to
30 minutes, until thickened.
6. Transfer sauce to the blender jar and fit onto motor base. Add the remaining
salt and sugar. Pulse on Low 8 to 12 times, or until desired consistency. If a
smoother sauce is desired, let run on Low after pulsing 4 times.
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