Ancho Chili Puree

Preparation info
  • Makes

    1 cup

    • Difficulty


Appears in
Jeremiah Tower's New American Classics

By Jeremiah Tower

Published 1986

  • About

Ancho chilies are the most commonly found large dried chilies in California. They are in fact the ripened and dried poblano chili, which is sometimes labeled “pasilla” in California. They are mild, with a full and complex flavor.

From the first days of the Santa Fe Bar & Grill in 1981, this puree was a mainstay in sauces. Make a lot at one time, for it will keep in a sealed jar in the refrigerator up to two weeks. It is also an excellent marinade for grilled fish.