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Ancho Chile Puree mexican, spice, info, condiments 1 dried chile anchos 1 hot water Ancho chiles are dried poblanos, available in Mexican speciality stores. 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. Recipe By : Annie Somerville in "Fields of Greens" NOTES : (trivially modified by Curtis Jackson) From the Chile-Heads Recipe Collection URL: http://chile.ucdmc.ucdavis.edu:8000/www/recipe.phpl Yield: 1 servings Chinese Recipes - Indian Recipes - Italian Recipes - German Recipes MENU
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