Ancho Chile Puree

Title: Ancho Chile Puree
Categories: Seasoning
Yield: 1 Servings

Dried chile Anchos
Hot water

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.

CHILE-HEADS ARCHIVES

From the Chile-Heads recipe list. Downloaded from Glen’s MM Recipe
Archive, http://www.erols.com/hosey.