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Sauces and Condiments

Ancho-pomegranate sauce

Ancho-pomegranate sauce
Anne Cusack / Los Angeles Times

ON A RECENT sun-shot June morning in Echo Park, Josef Centeno left home and skateboarded down the hill to Lot 1, the new restaurant on Sunset Boulevard, to demonstrate how to make a baco. It was a short, fast commute, ... Read more

Total time: 30 minutes | Makes a scant 1 1/2 cups
  • 1 poblano pepper
  • 1 red bell pepper
  • 2 medium ancho peppers (dried poblanos), rehydrated
  • 1/2 small serrano chile
  • 1/4 cup olive oil
  • Generous 1/2 cup toasted walnuts
  • 1 clove garlic
  • 3 tablespoons dry bread crumbs (toasted white country bread)
  • 1 teaspoon pomegranate molasses
  • 1 teaspoon cumin
  • Juice and zest of 1/2 lemon
  • 1/2 bunch cilantro
  • Kosher salt
  • Freshly ground black pepper

Step 1Roast the poblano and red bell peppers on a rack over a gas burner over high heat, turning until the skin is completely charred, about 10 minutes. Cool the peppers in a bowl loosely covered with plastic wrap, then peel and seed.

Step 2Put the poblano, bell and ancho peppers, serrano chile, olive oil, walnuts, garlic, bread crumbs, pomegranate molasses, cumin, lemon and cilantro in a food processor or blender; puree well.

Step 3Strain the sauce through a medium-mesh strainer and season with 1 1/2 teaspoons salt and a couple grinds of black pepper, or to taste. This will keep, refrigerated, for three days.

Note: Adapted from a recipe by Josef Centeno.


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