Ancho Puree
Ancho Puree
1 1/2 cups (about 7) ancho chiles, stemmed
1 1/2 cups cider vinegar
2 Tbsp minced onion
1 tbsp minced garlic
For a milder puree, rub chiles between your palms to remove most of the seeds
Chop chiles coarsely with a knife or in a food processor
Put them in a bowl & pour the vinegar over
Cover & refrigerate overnight
Add onion & garlic to the chiles & either cover the bowl with plastic & microwave on HIGH for 1 min, or put them in a saucepan over medium-high heat, cover, & simmer for 3 min
Let cool slightly, then puree in a blender until very smooth
Let cool
Store in an airtight container for up to 1 month
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