Recipe provided by Austin Personal Chef ~ Carlos Crusco
Ingredients:
- 6 Ancho Chiles – wiped clean
- 6-8 Chile de Arbol (very spicy so adjust as needed) – wiped clean
- 3 cloves garlic – roughly chopped
- 1 lime – zest only
- 3 limes – juice only
- 2-3 tbsps. honey – depending upon chiles bitterness
- Sea salt – to taste
Directions:
- Heat a large pan to medium-high heat and dry roast the peppers about 30-60 seconds per side. They will become slightly puffy and fragrant. Remove from heat.
- Once cool, cut chiles and scoop out the inside with a knife.
- Set peppers into an oven proof bowl and pour boiling water over them. Use just enough to cover the peppers. Cover and allow to sit about 15 minutes, depending on the thickness of your peppers.
- Remove from water and place in a blender or cuisinart. Add fresh water and blend until a paste is formed.
- Add garlic, lime zest, lime juice, honey and salt. Blend until a smooth paste is formed.
- Taste and adjust seasoning if needed. Refrigerate for up to 2 weeks. Freeze for up to 2 months.
- Puree can be used as a base for marinades, sauces, glazes, creams, vinaigrettes, and dips. Enjoy!
