| 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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