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ancho Puree 1 1/2 Cups (about 7) Ancho Chiles, Stemmed
1 1/2 Cups Cider Vinegar
2 Tablespoons Minced Onion
1 Tablespoon Minced Garlic for A Milder Purée, 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 And Pour The Vinegar Over. Cover And Refrigerate Overnight. add Onion And Garlic To The Chiles And Either Cover The Bowl With Plastic And Microwave On High For 1 Minute, Or Put Them In A Saucepan Over Medium-high Heat, Cover, And Simmer For 3 Minutes. let Cool Slightly, Then Purée In A Blender Until Very Smooth. Let Cool. store In An Airtight Container For Up To 1 Month. |
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