Cuisinart BFP-603 Sauce Marinara, Sauce Chile Ancho, cups 3½ to 3 about Makes, cups 5 about Makes

11

.times 4 pulsing after Low on run let desired, is sauce smoother
a If .consistency desired until or times, 12 to 8 Low on Pulse .sugar and salt
remaining the Add .base motor onto fit and jar blender the to sauce Transfer	.6
.thickened until minutes, 30
to 20 simmer let basil; and sugar spices, Add .simmer strong a to Bring .spoon
wooden a of back the with slightly crush juices; their with tomatoes the Add	.5
.minutes 8 to 6 about
browned, lightly and soft very until Sauté .salt of pinch a and fennel the Add	.4
.minutes 5 about browned, not but fragrant, and softened until
sauté pan; to onion and garlic Add .heat low over pan sauté large a in oil Heat	.3
.bowl the into bulb fennel the Slice .up facing side slicing
the with disc, slicing/shredding reversible the with blade chopping the Replace	.2
.reserve and Remove .chop
to High on times 3 to 2 Pulse .bowl work the into onion and garlic the Put
.base motor onto fit processor; food the into blade chopping the Insert	.1
pieces small into torn basil, fresh leaves large	6
sugar granulated tablespoons	2½
oregano dried teaspoon	½
pepper black ground freshly teaspoon	½
purée in tomatoes plum whole cans ounce-28	1
divided salt, kosher teaspoon	¼
oil olive virgin extra tablespoon	1
fennel bulb	¼
pieces inch-½ into cut onion, small	½
cloves garlic	5
cups 3½ to 3 about Makes
too! well, freezes It
.sauce pizza a as or pastas of top on used be can sauce versatile This
Sauce Marinara
0g fiber • 6mg .calc • 162mg .sod • 0mg .chol •
0g fat .sat • 0g fat • 1g .pro • 4g .carb • fat) from (13% 26 Calories
tablespoons): (2 serving per information Nutritional
.smooth completely until or minute, 1 for High on run then High, on times
3 Pulse .blender the of jar the to pan sauté the from mixture transfer Carefully	.5

.ingredients remaining
the in Stir .minutes 15 to 10 about for simmer to mixture allow to heat Reduce
.boil a to bring and broth the Add .evaporated completely almost until reduce
to wine Allow .pan the of bottom the to clinging are that bits any Scrape
.wine white in Stir .minute 1 about for through heat chiles; reserved in Stir	.4
.minutes 8 to 6 about golden, lightly and softened until
sauté and Stir .salt of two or pinch a and vegetables chopped the add hot,
is oil Once .heat medium over set and pan sauté large a into oil olive the Put	.3
.Reserve .chop to times 4 to 3 High on pulse bowl;
work the into carrot and jalapeño garlic, shallots, the Put .base motor onto
fit processor; food the in blade chopping the insert soaking, are chiles While	.2
.reserve stems; and seeds all remove carefully
soft, Once .minutes 45 to 30 about soften, they until sit to chiles the Allow
.plate inverted an or foil with bowl Cover .submerged completely are they
so them over water boiling pour and bowl a in them put chiles: Reconstitute	.1
juice lemon fresh tablespoons	2
honey tablespoons	4½
divided salt, kosher teaspoons	2
hot sodium, low broth, chicken cups	3½
wine white cup	½
oil olive virgin extra tablespoon	1
pieces inch-½ into cut carrot, large to medium	1
pieces inch-½ into cut and seeded jalapeño,	1
cloves garlic	2
pieces inch-½ into cut shallots, large	2
chiles ancho dried	9
cups 5 about Makes
.enchiladas especially
dishes, Mexican most over delicious is sauce spicy-smoky traditional A
Sauce Chile Ancho
4g fiber • 24mg .calc • 524mg .sod • 3mg .chol •
1g fat .sat • 2g fat • 4g .pro • 16g .carb • fat) from (15% 92 Calories
cup): (1 serving per information Nutritional
.chilled or hot either serve and taste to seasonings Adjust	.6
.minute 1 about
smooth, until High on run then and up, break to times 4 to 3 High on Pulse	.5