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Ancho or gujillo chile puree


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Ancho or gujillo chile puree 1 Picture


  • 3 ancho chiles
  • 3 cups boiling water
  • 1/4 white onion, coarsely chopped
  • 1 garlic clove
  • Fine sea salt



Step 1

Heat cast iron skillet and cook chiles until pliable + fragrant, 4bout 1 min. Do not overcook or they will get bitter.

Put chiles in medium bowl + add boiling water. Let sit for 20 min until they soften. Strain chiles but reserve water.

Put chiles. 1/2 reserved water, onion, garlic and process until smooth, adding more water if necessary to get smooth consistancy. Run thru sieve.

*Substitute 8 guajillo chiles for anchos but allow 30 min for them to soften. Use about 3/4 cup of soaking water to puree.


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