Ancho Chili Puree

Great recipe for Ancho Chili Puree - Hot and tasty - A kitchen workhorse and the foundation of many party Appetizers, Hors d'oeuvre, and Snacks

Rated 4.7 / 5 based on 11 reviews

Prep Time: 10 min
Total Time: 35 min
Yield: 8 Serving

Ancho Chili Puree

Ancho Chili Puree


  • 1 tablespoon olive oil
  • shells and heads from shrimp
  • 2 shallots, peeled and diced
  • 1 clove garlic, peeled and sliced
  • 4 ancho chilies, seeded and chopped
  • 2 sprigs fresh cilantro, chopped
  • 1 serrano chili, seeded
  • 2 cups fish stock
  • 1 tablespoon masa harina
  • 1 teaspoon fresh lime juice
  • 1/2 teaspoon honey
  • salt to taste


  1. Heat oil in a small saucepan over high heat. When it just starts to smoke, add shrimp shells and heads and saute for 1 minute, stirring constantly, or until bright pink in color.

  2. Add shallots, garlic and anchos. Lower heat and cook, stirring constantly, for about 4 minutes or until shallots, garlic, and anchos are lightly toasted.

  3. Add tomatoes, cilantro and serrano. Raise heat to medium and cook 2 minutes.

  4. Add stock. Lower heat and simmer gently for 15 minutes. Do not reduce.

  5. Pour into a blender and puree until smooth.

  6. Mix masa harina with enough cold water to make a paste. Then, with the motor running, add to the puree in the blender.

  7. Strain through a fine sieve and stir in lime juice, honey and salt.

  8. Keep warm until ready to use.



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