Red Chile Puree Recipe
Ingredients
| 9 dried New Mexico or California chiles | ||
| Water | 2 Cup (16 tbs) | |
| Onion | 1 Small, cut in to chunks | |
| Garlic | 2 Clove (5gm) | |
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.
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.
Chef
