Ancho Chili Puree Recipe

Name: Ancho Chili Puree Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 Tbsp. Extra virgin olive oil Shells and heads from shrimp; 2 x Shallots, peeled and diced; 1 x Clove garlic, peeled and sliced; 4 x Ancho chilies, seeded and minced; 2 sprg fresh cilantro, minced; 1 x Serrano chili, seeded; 2 c. Fish stock; 1 Tbsp. Masa harina; 1 tsp Fresh lime juice; 1/2 tsp Honey Salt to taste

Servings: persons

1
1.
2
Heat oil in a small saucepan over high heat.
3
When it just starts to smoke, add in shrimp shells and heads and saute/fry for 1 minute, stirring constantly, or possibly till bright pink in color.
4
Add in shallots, garlic and anchos.
5
Lower heat and cook, stirring constantly, for about 4 min or possibly till shallots, garlic, and anchos are lightly toasted.
6
2.
7
Add in tomatoes, cilantro and serrano.
8
Raise heat to medium and cook 2 min.
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Add in stock.
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Lower heat and simmer gently for 15 min.
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Don't reduce.
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Pour into a blender and puree till smooth.
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Mix masa harina with sufficient cool water to make a paste.
14
Then, with the motor running, add in to the puree in the blender.
15
Strain through a fine sieve and stir in lime juice, honey and salt.
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Keep hot till ready to use.
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Serve Chorizo Fingers with Ancho Chili Puree.
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Serving Ideas : Serve Chorizo Fingers with Ancho Chili Puree.

kcal

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Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 Tbsp. Extra virgin olive oil Shells and heads from shrimp, 2 x Shallots, peeled and diced, 1 x Clove garlic, peeled and sliced, 4 x Ancho chilies, seeded and minced, and more.

Yes, Ancho Chili Puree Recipe falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!