Chile Raisin Enchilada Sauce (Mexican)

Simple cheese enchiladas are the perfect vehicle to show off a mouthwatering sauce with a spicy flavour and a hint of sweetness.

6 ancho chiles
1 cup white onion, diced
2 cloves garlic
1 cup water
sea salt
pepper, freshly cracked
1 Tbsp. olive oil
¼ cup golden raisins, minced
1 cup chicken broth
1 tsp. white vinegar
pinch sugar

In a medium bowl, cover chiles with boiling water. Let stand until softened, 15 minutes. Drain, stem, and seed chiles, then transfer to a blender with onion, garlic, and water.

Purée until smooth. Season with salt and pepper. Pour through a fine-mesh sieve and discard solids. In a medium pot, heat oil over high until shimmering. Add chile mixture, raisins, and broth and simmer, stirring occasionally, until thickened, 5-10 minutes.

Remove from heat and stir in vinegar and sugar. Season to taste with salt and pepper.

Makes 2½ cups.