Ancho Chile Paste

(Image 1)

Spice up your summer sweet corn Tex-Mex style with this recipe for Ancho Chile Paste from Channels Food Rescue.

 

Ingredients

10 Ancho chile pods , seeds and stem removed

1 qt. boiling water

 

Preparation

1. Lightly toast chiles in a hot dry pan for 20 seconds on each side.

2. Place the chiles in a non-corrosive deep container and pour boiling water to cover the pods.

3. Place a lid or plate slightly smaller than the container to keep the pods immersed in the water until they are soft (about 15 minutes).

4. Completely drain off the water the chiles were soaked in.

5. Place the chiles in a blender with enough cold water to create a smooth paste.

 

Hold: Refrigerated up to 5 days; may be frozen up to 1 month.

 

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s