Ancho Chili and Chipotle Chili Purees
Both of these purees are quick and easy to make. Store extra in airtight containers, and refrigerate for up to a week. Annie Somerville of Greens Restaurant uses them in her Butternut Squash Gratin with Poblano Chilies, Cheddar, and Fromage Blanc Custard
Heat chilies over an open flame, or in a cast-iron skillet until they puff up. Pull out stems, tear chilies open, and shake out seeds. Cover in a small bowl with boiling water, and let soak for 15 to 20 minutes, then puree chilies with 2 or 3 tablespoons of soaking liquid in a blender or food processor until smooth.
Puree the chilies in adobo using a small food processor or blender until smooth.
Recipe by Annie Somerville
Photography by Paige Hermreck