Ancho Chile Puree


  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        dried chile anchos
                        hot water

Preheat the oven to 350 F.

Roast the chiles on an ungreased baking sheet until they puff up and
smell toasty, about 5 minutes.

Pull the chiles apart at the stem end and remove the stem (and the
seeds, if you so desire). Place the chiles in a small bowl and cover
with hot water, allowing them to soak for 15 to 20 minutes.

Place the chiles in a blender or food processor; add a small amount of
the soaking liquid and process to a smooth puree, adding more liquid
if needed.

The puree will keep in the refrigerator for as long as several weeks.

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Serving Ideas : Add to sauces for heat and a dark, almost musty flavor.

Recipe By: Annie Somerville in "Fields of Greens"
(trivially modified by Curtis Jackson)