Ancho Chile Sauce - 5 Cups

Makes about 5 cups

9dried ancho chiles 2large shallots, cut into ½-inch pieces 2garlic cloves 1jalapeño, seeded and cut into ½-inch pieces 1medium to large carrot, cut into ½-inch pieces 1tablespoon extra virgin olive oil ½cup white wine 3½cups chicken broth, low sodium, hot 2teaspoons kosher salt, divided 4½tablespoons honey 2tablespoons fresh lemon juice

Nutritional information per serving (2 tablespoons): Calories 26 (13% from fat) • carb. 4g • pro. 1g • fat 0g • sat. fat 0g • chol. 0mg • sod. 162mg • calc. 6mg • fiber 0g

Reconstitute chiles: put them in a bowl and pour boiling water over them so they are completely submerged. Cover bowl with foil or an inverted plate. Allow the chiles to sit until they soften, about 30 to 45 minutes. Once soft, carefully remove all seeds and stems; reserve. While chiles are soaking, insert the chopping blade in the food processor; fit onto motor base. Put the shallots, garlic, jalapeño and carrot into the work bowl; pulse on High 3 to 4 times to chop. Reserve. Put the olive oil into a large sauté pan and set over medium heat. Once oil is hot, add the chopped vegetables and a pinch or two of salt. Stir and sauté until softened and lightly golden, about 6 to 8 minutes. Stir in reserved chiles; heat through for about 1 minute. Stir in white wine. Scrape any bits that are clinging to the bottom of the pan. Allow wine to reduce until almost completely evaporated. Add the broth and bring to a boil. Reduce heat to allow mixture to simmer for about 10 to 15 minutes. Stir in the remaining ingredients. Carefully transfer mixture from the sauté pan to the jar of the blender. Pulse 3 times on High, then run on High for 1 minute, or until completely smooth.