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Recipe Name: Ancho Chile Puree Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Comments:
Course:  
Difficulty:
Preparation Time:
Number of Servings: 1

Ingredients:
Dried chile Anchos
Hot water
Directions:
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.

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 0
Calories From Fat: 0
Total Fat: 0g
Cholesterol: 0mg
Sodium: <1mg
Potassium: <1mg
Carbohydrates: 0g
Fiber: 0g
Sugar: 0g
Protein: 0g


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