BASIC ANCHO CHILE PUREE
I was preparing recipe #227325 posted by chef #296027 and found this recipe/technique online for the ancho chile puree called for. Apparently, the Food Network's Bobby Flay uses this puree in several recipes. Prep time does not include the 1 hour required to soak the dried chiles. (Just a note: my mesh strainer was more on the small side...so I ended up spreading and pushing with the spatula and then having to sort of 'shave' the puree from the bottom of the strainer with a knife!! It worked....and I think I ended up with a finer puree, but it made the process more cumbersome. So DO use the larger meshed strainer if you have one. It should make the process much quicker and easier.)
Provided by FolkDiva
Categories Peppers
Time 15m
Yield 6-8 Tablespoons puree, 6-8 serving(s)
Number Of Ingredients 2
Steps:
- Soak the dried chiles in hot water for about 1 hour.
- Drain (but reserve a little of the soaking water), then pull the stem ends off and discard. The seeds can be discarded or blended with the chiles, depending on how spicy you want the purée to be. (I found it helpful to go ahead and chop/cut the chiles into smaller pieces prior to grinding/blending.).
- Blend the chiles in a food processor until smooth, adding a small amount of their soaking water if necessary (no more than 1/4 cup).
- Press the purée through a medium mesh strainer with a rubber spatula, leaving the leftover large pieces in the strainer. Discard large pieces.
- This will give you more chile puree than is needed for most recipes. Leftovers can be stored in the refrigerator for several weeks or the freezer for up to 3 months. Freeze the puree in ice cube trays for easy measuring and future use.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#15-minutes-or-less #time-to-make #main-ingredient #preparation #healthy #5-ingredients-or-less #vegetables #easy #dietary #low-sodium #low-cholesterol #low-saturated-fat #high-fiber #healthy-2 #high-in-something #low-in-something #peppers
You'll also love
nino kutchava
[email protected]I've used this puree in a variety of dishes and it always turns out great. It's a great way to add a little bit of Mexican flavor to your meals.
Shailin shahidi
[email protected]This puree is a great way to add a little bit of heat to your dishes without overpowering the other flavors.
Badon Islam
[email protected]I love the smoky flavor of this puree. It adds a delicious depth of flavor to my dishes.
Rafaqat ali gill Rafaqat ali gill
[email protected]This puree is a great way to use up leftover ancho chiles. I always have a few in my pantry and this is a great way to use them up.
Krfanfakhera Aa
[email protected]The puree was a bit too runny for my taste. I had to simmer it for a bit longer to thicken it up.
Paul xiv
[email protected]I've used this puree in a variety of dishes and it always turns out great. It's a great way to add a little bit of Mexican flavor to your meals.
Mohamed Thoronka
[email protected]This puree is a great way to add a little bit of heat to your dishes without overpowering the other flavors.
Maahi Ciise
[email protected]I love the smoky flavor of this puree. It adds a delicious depth of flavor to my dishes.
Iano Kim
[email protected]This puree was a bit bland for my taste. I had to add some additional spices to give it more flavor.
Muhaimin Marju
[email protected]I've tried other ancho chile puree recipes, but this one is by far the best. It's so flavorful and versatile.
Bullet Raja
[email protected]This puree is so easy to make and it adds so much flavor to my dishes. I love using it in enchiladas, tacos, and burritos.
Tajul Islam Islam
[email protected]The puree was a bit too thick for my taste, but I was able to thin it out with some water.
Roshine Proshanto
[email protected]This recipe is a great way to use up leftover ancho chiles. I always have a few in my pantry and this is a great way to use them up.
Jaine murcia
[email protected]I used this puree to make a chili and it was amazing! The flavor was so rich and complex.
Amber Pacheco
[email protected]The puree was a bit too spicy for my taste, but I was able to tone it down by adding some sour cream.
Balram Sah
[email protected]This is my go-to recipe for ancho chile puree. It's easy to make and always turns out perfect.
Funter An club
[email protected]I love using this puree to make carnitas. It gives the meat such a rich, flavorful crust.
Nagendra Shah
[email protected]This ancho chile puree is a staple in my kitchen. It's so versatile and adds a delicious smoky flavor to everything from tacos to enchiladas.