Dried Chile Purée

Preparation info

  • Makes

    6 cups

    • Difficulty


Appears in

Glorious French Food

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.


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


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