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Nutrition Facts
Serving Size 1 (14g) Recipe makes 6 servings
Calories 40
Calories from Fat 10		(26%)
Amount Per Serving		%DV
	Total Fat 1.2g	1%
	Saturated Fat 0.1g	0%
	Monounsaturated Fat 0.1g
	Polyunsaturated Fat 0.6g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 6mg		0%
Potassium 344mg		9%
Total Carbohydrate 7.3g		2%
	Dietary Fiber 3.1g	12%
	Sugars 0.0g
Protein 1.7g		3%
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Basic Ancho Chile Puree

Recipe #375342 | 15 min | 15 min prep | add private note

⁽⁰⁾ RATE IT NOW Print Recipe

By: FolkDiva
Jun 1, 2009

I was preparing Spicy Rum-Black Pepper Glazed Filet Mignon posted by Mommy Diva 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.)

SERVES 6 -8 , 6 -8 Tablespoons puree (change servings and units)

Ingredients

3 ounces dried ancho chiles
water

Directions

1
Soak the dried chiles in hot water for about 1 hour.
2
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.).
3
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).
4
Press the purée through a medium mesh strainer with a rubber spatula, leaving the leftover large pieces in the strainer. Discard large pieces.
5
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.