Ancho Chile Puree

Title:
Ancho Chile Puree

Yield:
1 Servings

Categories:
Seasonings




Ingredients:





          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.