Guest guest Posted April 13, 2002 Report Share Posted April 13, 2002 * Exported from MasterCook * Ancho Chile Essence Recipe By : Sara's Secrets #SS1B21: Accent on Flavor Serving Size : 1 Preparation Time :0:00 Categories : Condiments Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 dried ancho chiles (1 1/2 to 2 ounces) Yield: 1/3 cup Break the chiles apart. Remove the stems and seeds. If the chiles are still pliable, dry them in a warm oven (200 degrees) for about 1 hour, until they are very brittle. Transfer the chiles to a blender or spice grinder. Blend at high speed for at least 1 minute, until you have the finest-possible powder. Let the mixture settle for about 30 seconds before removing the cover, so the powder does not fly into the air. Use a dry pastry brush to push the powder through a strainer into a clean, dry container. Blend and strain the larger bits again. Store in a tightly sealed jar away from light for up to 3 months. Recipe courtesy Sally Schneider - - - - - - - - - - - - - - - - - - Quote Link to comment Share on other sites More sharing options...
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