Ancho Chili Puree

Total Time: 35 mins Preparation Time: 15 mins Cook Time: 20 mins

Ingredients

• 1 tablespoon olive oil
• 2 shallots, peeled and diced
• 1 garlic clove, peeled and sliced
• 4 ancho chilies, seeded and chopped
• 2 cups tomatoes, paste type, seeded & chopped
• 1/4 cup cilantro, fresh, chopped
• 1 serrano chili, seeded
• 2 cups fish stock
• 1 tablespoon masa harina
• 1 teaspoon lime juice, fresh
• 1/2 teaspoon honey
• salt, to taste

Recipe

• 1 heat oil in a small saucepan over high heat. when it just starts to shimmer, add shallots, garlic and anchos. lower heat and cook, stirring constantly, for about 4 minutes or until shallots, garlic, and anchos are lightly toasted.
• 2 add tomatoes, cilantro and serrano. raise heat to medium and cook 2 minutes. add stock. lower heat and simmer gently for 15 minutes. do not reduce. pour into a blender and puree until smooth. mix masa harina with enough cold water to make a paste. then, with the motor running, add to the puree in the blender. strain through a fine sieve and stir in lime juice, honey and salt.
• 3 keep warm until ready to use.