🫙 From the Spice Rack
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 pa...
mexicanmaineasy
Ingredients4 items
Ingredients
- 11/2 cups (about 7) ancho chiles, stemmed
- 11/2 cups cider vinegar
- 2tablespoonminced onion
- 1tablespoonminced garlic
Directions
- 1
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
- 2
Chop chiles coarsely with a knife or in a food processor
- 3
Put them in a bowl and pour the vinegar over
- 4
Cover and refrigerate overnight
- 5
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
- 6
Let cool slightly, then purée in a blender until very smooth
- 7
Store in an airtight container for up to 1 month.