Culinary Insitute of New Orleans

Ancho Chili Coulis
Serves 16 (2 ounce portions)

10 Dried Ancho Chili Peppers
4 Red Onions (large diced)
4 cups Orange Juice
2 tbsp. Ginger (minced)
1 tbsp. Black Pepper
2 tbsp. Olive Oil

In a 2-quart saucepan over medium heat, add olive oil and onions. Cook for 3-5 minutes then add peppers, ginger and orange juice. Increase heat to high, bring to boil then reduce to a simmer for 10-15 minutes. Remove from heat and place into a blender then puree. Strain puree and reserve until needed.