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Nutrition Facts
Serving Size 1 cups 244g Recipe makes 4 cups)
Calories 132
Calories from Fat 53		(40%)
Amount Per Serving		%DV
	Total Fat 6.0g	9%
	Saturated Fat 0.9g	4%
	Monounsaturated Fat 2.9g
	Polyunsaturated Fat 1.4g
	Trans Fat 0.0g
Cholesterol 1mg		0%
Sodium 195mg		8%
Potassium 844mg		24%
Total Carbohydrate 16.5g		5%
	Dietary Fiber 4.9g	19%
	Sugars 3.2g
Protein 6.0g		11%
how is this calculated?

Ancho Chili Puree

Recipe #368380 | 35 min | 15 min prep | add private note

⁽⁰⁾ RATE IT NOW Print Recipe

By: Buster's friend
Apr 28, 2009

This recipe is to accompany chorizo fingers. The original recipe called for an undisclosed amount of shrimp heads & shells, if you happen to have them on hand use them when heating the oil. Think I'll make this after a shrimp & fish dinner so I'll have the shrimp heads/shells & fish carcasses to make fresh stock. No amount made so I am guessing at yield until I get to make it.

4 cups (change servings and units)

Ingredients

1 tablespoon olive oil
2 shallots, peeled and diced
1 garlic clove, peeled and sliced
4 ancho chilies, seeded and chopped
2 cups tomatoes, paste type, seeded & chopped
1/4 cup cilantro, fresh, chopped
1 serrano chili, seeded
2 cups fish stock
1 tablespoon masa harina
1 teaspoon lime juice, fresh
1/2 teaspoon honey
salt, to taste

Directions

1
Heat oil in a small saucepan over high heat. When it just starts to shimmer, add shallots, garlic and anchos. Lower heat and cook, stirring constantly, for about 4 minutes or until shallots, garlic, and anchos are lightly toasted.
2
Add tomatoes, cilantro and serrano. Raise heat to medium and cook 2 minutes. Add stock. Lower heat and simmer gently for 15 minutes. Do not reduce. Pour into a blender and puree until smooth. Mix masa harina with enough cold water to make a paste. Then, with the motor running, add to the puree in the blender. Strain through a fine sieve and stir in lime juice, honey and salt.
3
Keep warm until ready to use.