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Red Chile Puree

Mexican.Chef's picture
Ingredients
  New mexico chiles/California chiles 9 (dried)
  Water 2 Cup (32 tbs)
  Onion 1 Small, cut in to chunks
  Garlic 2 Clove (10 gm)
Directions

Arrange chiles on a large baking sheet and cook in a 300° oven until chiles smell toasted (about 4 minutes).
Let cool slightly.
Discard stems and seeds.
In a 3- to 4-quart pan, combine chiles, water, onion, and garlic; cover and bring to a boil over high heat.
Reduce heat, cover, and simmer until chiles are very soft (about 30 minutes).
Remove from heat and let cool slightly.
In a blender or food processor, whirl chile mixture until smooth; rub puree through a fine strainer and discard residue.
If made ahead, cover and refrigerate for up to a week.

Recipe Summary

Cuisine: 
Mexican
Method: 
Boiled
Ingredient: 
Chili

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