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Red Chile Puree

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

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


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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 100 Calories from Fat 3

% Daily Value*

Total Fat 0.35 g0.54%

Saturated Fat 0.08 g0.4%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 12.9 mg0.5%

Total Carbohydrates 23 g7.8%

Dietary Fiber 3.7 g14.6%

Sugars 9.9 g

Protein 4 g7.6%

Vitamin A 21.3% Vitamin C 384.1%

Calcium 6.3% Iron 8.4%

*Based on a 2000 Calorie diet

Red Chile Puree Recipe