Title: Ancho Chile Puree
Yield: 1 Servings
Dried chile Anchos
Recipe By: Annie Somerville in “Fields of Greens”
Preheat the oven to 350 F. Roast the chiles on an ungreased baking sheet
until they puff up and smell toasty, about 5 minutes.
Pull the chiles apart at the stem end and remove the stem (and the seeds,
if you so desire). Place the chiles in a small bowl and cover with hot
water, allowing them to soak for 15 to 20 minutes.
Place the chiles in a blender or food processor; add a small amount of the
soaking liquid and process to a smooth puree, adding more liquid if needed.
The puree will keep in the refrigerator for as long as several weeks.
Serving Ideas : Add to sauces for heat and a dark, almost musty flavor.
Ancho chiles are dried poblanos, available in Mexican speciality stores.
From the Chile-Heads recipe list. Downloaded from Glen’s MM Recipe