Dried Chile Purée

Name: Dried Chile Purée
Cuisine: France
Ingredients: 2 ounces [60 g] dried pasillas, anchos, guajillos, New Mexico, or other dried chiles; 2 ounces [60 g] dried pasillas, anchos, guajillos, New Mexico, or other dried chiles; 2 ounces [60 g] dried pasillas, anchos, guajillos, New Mexico, or other dried chiles; 2 ounces [60 g] dried pasillas, anchos, guajillos, New Mexico, or other dried chiles; 2 ounces [60 g] dried pasillas, anchos, guajillos, New Mexico, or other dried chiles

Preparation info

Makes
6 cups

Difficulty
Easy

Appears in

Glorious French Food

By James Peterson

Published 2002

About

Because some chile purées are hotter than others, whisk them into sauces a little bit at a time. They give flavor and heat and act as a thickener. Dried chile purées are great when used together with tomato purée and a little cream as a finish to chicken and seafood sauces.

Ingredients

2 ounces [60 g] dried pasillas, anchos, guajillos, New Mexico, or other dried chiles

Europe
France
Sauce
Spicy
Vegan
Gluten-free
Mediterranean

Method

Wipe the chiles with a damp towel to get rid of dust. Spread the chiles in an iron skillet and heat over medium heat for about 3 minutes until you smell their fragrance. Put the chiles in a bowl with enough hot tap water to cover. Soak for 30 minutes or until the chiles are soft and leathery. Drain, discarding the water. Cut off and discard the stems and cut the chiles in half lengthwise. Rinse