Red Chile Puree Recipe - Cooking Index
Red Chile Puree Recipe - Cooking Index
| 9 | Dried New Mexico or California chiles | |
| 2 cups | 474ml | Water |
| 1 cup | 62g / 2.2oz | Onion - cut into chunks (small) |
| 2 | Garlic |
Arrange chiles on a large baking sheet and cook in a 300F 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.
Makes about 2 cups.
Use in chili and chile-flavored dishes.
Source:
Arizona Magazine 1/94
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