Name: Ancho Chile Puree
Ingredients: Dried chile Anchos; Hot water

CATEGORY	CUISINE	TAG	YIELD
	Mexican	Seasoning	1	Servings

INGREDIENTS

		Dried chile Anchos
		Hot water

INSTRUCTIONS

Recipe By: Annie Somerville in "Fields of Greens"
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.
Serving Ideas : Add to sauces for heat and a dark, almost musty flavor.
Ancho chiles are dried poblanos, available in Mexican speciality stores.
CHILE-HEADS ARCHIVES
From the Chile-Heads recipe list.  Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.

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