Ancho Chili Puree

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

Nutrition Facts:
240 calories
9 grams fat

Ingredients

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

Directions

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.

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Latest Reviews

"Delicious white bean chili. Cha Cha says: 'It's kinda spicy, so watch out!' Substitute mild..." - bob cody

"This moist cornbread with a crisp, golden crust is great with chili or as a quick side dish." - heather

"A genuine pizza sauce !! I will not play with this recipe. I've will added this to my recipe book 'AS IS' THANK YOU!! I can do the happy food dance!! NOW !! THANK YOU!! 30 Stars!!!!!!" - chef grpa

"This easy potato soup is made with chicken stock, bacon, onion, celery, and herbs, then finished..." - rob

"I had a block of cream cheese that was near expiry and I was looking for a meal to use it up on. I'm so glad I found this recipe!!! I'll never make potato soup another way again!! It was thick and creamy, very flavorful with plenty of potatoes. And it smells out of this world! I made a few ... " - kelleh79

"This is the only recipe I have use for many years. I divided it in to 4 meals and freeze. So I always have some on hand." - bonnie

Happy cooking...