Red Chile Puree
From shandy 13 years ago
- 30 to make
- Serves 12
Use dried chiles such as pasilla, New Mexico, California, and/or negra. Works wonderfully for adding a great depth of flavor and freezes well. Use as addition to soups and stews, and can be used when making quesadillas. Read more Many supermarkets carry dried chiles in a Mexican section. See less
Ingredients
- 6 ounces of dried chiles: pasilla, New Mexico, shopping list
- California and/or negra shopping list
How to make it
- A word of warning, don't wear white when doing this.
- Remove the stem and seeds from the dry chiles and then toast them over high heat in a dry skillet. This will only take a couple of minutes. The chile will change color and there will be a bit of smoke when they're ready. If you go too far, the resulting puree will be quite bitter, so don't blacken the chiles.
- When they're toasted, place the chiles in a saucepan and cover them with water. Bring to a boil, cover and then simmer for 10 minutes. Remove the pan from the heat and let everything cool for a few minutes. Drain the chiles but reserve the water.
- Puree the chiles in a blender or food processor with as much of the reserved water as necessary to make a fairly loose puree, similar to the consistency of ketchup. Strain the puree through a medium sieve to remove any stray seeds and skin.
People Who Like This Dish 6
- 3gdogs Nowhere, Us
- chia Fonthill, CA
- equinoxx Frederick, MD
- valinkenmore Malott, WA
- lovebreezy Colorful, CO
- clbacon Birmingham, AL
- shandy Tacoma, WA
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The Rating
Reviewed by 2 people-
This is great. My Mother in law would use a little cocoa to the sauce and we would make enchilada sauce this way. I love this stuff. Thanks for posting a very nice and easy recipe!
valinkenmore
in Malott loved it
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Hola Shandy: Ustedes esta un senora muy industrioso hogano. ?Que acerado ustedes? This is shades of every one horse village south of the border but with a pestle and mortar and not a blender. Great that you posted this. Bet 95.7% of our viewers out t...more
elgourmand
in Apia loved it
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