Red Chile Puree

This robust puree is crafted from dried New Mexico or California chiles, simmered with onion and garlic until tender. It provides a deep, smoky warmth and serves as a versatile base for sauces, marinades, or a standalone condiment. The cooking process mellows the heat while intensifying the earthy, complex flavors of the chiles.

Cuisine: Mexican

Courses: Main Courses

Difficulty: Intermediate

Servings: 4

Calories: 25

Dietary: Gluten-free, Vegan, Vegetarian

Description

This robust puree is crafted from dried New Mexico or California chiles, simmered with onion and garlic until tender. It provides a deep, smoky warmth and serves as a versatile base for sauces, marinades, or a standalone condiment. The cooking process mellows the heat while intensifying the earthy, complex flavors of the chiles.

Ingredients

dried New Mexico or California chiles (about 3 oz)
water
onion, cut into chunks
garlic

Directions

1
Arrange chiles on a large baking sheet and cook in a 300°F oven until chiles smell toasted (about 4 minutes). Let cool slightly.
2
Discard stems and seeds.
3
In a 3 to 4 quart pan, combine chiles, water, onion and garlic; cover and bring to a boil over high heat.
4
Reduce heat, cover and simmer until chiles are very soft (about 30 minutes).
5
Remove from heat and let cool slightly.
6
In a blender or food processor, whirl chile mixture until smooth.
7
Rub puree through a fine strainer and discard residue.

Nutrition Facts

Servings 4 quarts

Amount Per Serving
Calories 25kcal

% Daily Value *
Sodium 5mgmg1%
Protein 1gg2%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: chile, puree, smoky, dried chiles, mexican, sauce base, spicy, homemade, condiment, roasted

Read it online: https://www.chefs-mate.com/recipe/red-chile-puree/