Ancho Chili Puree

• 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

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.

olive oil, shallots, garlic, ancho chilies, tomatoes, cilantro, serrano chili, fish stock, masa harina, lime juice, honey, salt

Taken from www.food.com/recipe/ancho-chili-puree-368380 (may not work)