Prep 15 mins
Cook 0 mins
I was preparing Spicy Rum-Black Pepper Glazed Filet Mignon posted by chef #296027 and found this recipe/technique online for the ancho chile puree called for. Apparently, the Food Network's Bobby Flay uses this puree in several recipes. Prep time does not include the 1 hour required to soak the dried chiles. (Just a note: my mesh strainer was more on the small side...so I ended up spreading and pushing with the spatula and then having to sort of 'shave' the puree from the bottom of the strainer with a knife!! It worked....and I think I ended up with a finer puree, but it made the process more cumbersome. So DO use the larger meshed strainer if you have one. It should make the process much quicker and easier.)
- Soak the dried chiles in hot water for about 1 hour.
- Drain (but reserve a little of the soaking water), then pull the stem ends off and discard. The seeds can be discarded or blended with the chiles, depending on how spicy you want the purée to be. (I found it helpful to go ahead and chop/cut the chiles into smaller pieces prior to grinding/blending.).
- Blend the chiles in a food processor until smooth, adding a small amount of their soaking water if necessary (no more than 1/4 cup).
- Press the purée through a medium mesh strainer with a rubber spatula, leaving the leftover large pieces in the strainer. Discard large pieces.
- This will give you more chile puree than is needed for most recipes. Leftovers can be stored in the refrigerator for several weeks or the freezer for up to 3 months. Freeze the puree in ice cube trays for easy measuring and future use.
Needed this for a Bobby Flay tenderloin sauce & it wasn't described in the recipe. This was exactly what I needed. I had to had about 1/3 cup of the soaking liquid to make the purée in the vitamix.