Chili Paste (Puree)
- Any combination of: 6 ounces dried Ancho, Chipotle, Cascabel, or other chiles
- Remove the stems and seeds from your choice of dried chiles.
- Pour boiling water over the chiles to cover and soak 30 minutes.
- Drain the chiles and puree them thoroughly in a food mill or food processor fitted with a metal blade.
- If you use a food mill, the result will be a smooth paste.
- If you use a food processor, you may want to press the paste through a sieve to produce a totally smooth paste.
- The paste can be stored, covered and refrigerated 10 days to 2 weeks; if covered with oil, it will keep in the refrigerator several months.
combination
Taken from www.foodnetwork.com/recipes/chili-paste-puree.html (may not work)