Ancho Chili Puree Recipe #368380
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.
35 min | 15 min prep
4 cups
- 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
- 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.
- 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.
- Keep warm until ready to use.
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5 stars