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
- 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
- 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.
- Add shallots, garlic and anchos. Lower heat and cook, stirring constantly, for about 4 minutes or until shallots, garlic, and anchos are lightly toasted.
- Add tomatoes, cilantro and serrano. Raise heat to medium and cook 2 minutes.
- Add stock. Lower heat and simmer gently for 15 minutes. Do not reduce.
- Pour into a blender and puree until smooth.
- Mix masa harina with enough cold water to make a paste. Then, with the motor running, add to the puree in the blender.
- Strain through a fine sieve and stir in lime juice, honey and salt.
- Keep warm until ready to use.
© James Catanich
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Welcome! My name is James and this is my internet kitchen hang-out. A self-confessed balanced foodie sharing some of our family friendly recipes that are full of flavour. Life is too short for bland and boring. It's about finding balance and falling in love with food all over again!
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