Ingredients
- 2-4 dried ancho chiles, stemmed, seeded and broken into pieces
- 1 cup pomegranate juice
- 2 tablespoon extra-virgin olive oil
- 2 pounds onions, thinly sliced (see Kitchen Tip)
- 1 tablespoon brown sugar
- 1 tablespoon distilled white vinegar
- 1/2 teaspoon salt
Cooking Directions
Step 1
Place chiles in a small dry saucepan over medium heat. Cook, stirring occasionally, until fragrant, about 2 minutes. Add pomegranate juice and bring to a boil; cover and remove from the heat. Let stand for 20 minutes. Transfer to a food processor or blender and puree until smooth.
Step 2
Meanwhile, heat oil in a large skillet over medium-high heat. Reduce heat to medium-low, add onions and cook until very soft and lightly browned, about 30 minutes. Add sugar and vinegar and cook until the sugar dissolves, about 1 minute. Increase heat to medium;
add the chile puree and cook, stirring occasionally, until thickened, about 4 minutes. Stir in salt.
Nutrition Info
- Serving: Per tablespoon
- Calories: 20
- Carbohydrates: 3g
- Fat: 1g
- Protein: 0g
- Dietary Fiber: 0g
- Saturated Fat: 0g
- Monounsaturated Fat: 1g
- Cholesterol: 0mg
- Potassium: 40mg
- Sodium: 38mg
- Exchanges: free food
- Carbohydrate Servings: 0