Ancho Chili Puree

Buster's friend's Note:

This recipe is to accompany chorizo fingers. The original recipe called for an undisclosed amount of shrimp heads & shells, if you happen to have them on hand use them when heating the oil. Think I'll make this after a shrimp & fish dinner so I'll have the shrimp heads/shells & fish carcasses to make fresh stock. No amount made so I am guessing at yield until I get to make it.

• Total Time: 35 mins
• Prep Time: 15 mins
• Cook Time: 20 mins

Ingredients:

Yield: 4 cups

• 1 tablespoon olive oil
• 2 shallots, peeled and diced
• 1 garlic clove, peeled and sliced
• 4 ancho chilies, seeded and chopped
• 2 cups tomatoes, paste type, seeded & chopped
• 1/4 cup cilantro, fresh, chopped
• 1 serrano chili, seeded
• 2 cups fish stock
• 1 tablespoon masa harina
• 1 teaspoon lime juice, fresh
• 1/2 teaspoon honey
• salt, to taste

Directions:

1. Heat oil in a small saucepan over high heat. When it just starts to shimmer, add shallots, garlic and anchos. Lower heat and cook, stirring constantly, for about 4 minutes or until shallots, garlic, and anchos are lightly toasted.
2. 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.
3. Keep warm until ready to use.