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Dried-Chile Purée

Yield 1/4 cup (serving size: 1 tablespoon)
This is an intense chile sauce traditional to Mexico. We've relied on two dried chiles that are easy to find: the pasilla, which is long, dark brown, and mild; and the ancho, which is heart-shaped, dark brown, and mild. You can use only one, if it's all you can find, but the combination of the two results in a more balanced flavor.


  • 2 pasilla chiles
  • 1 ancho chile
  • 4 cups boiling water

Nutrition Information

  • calories 24
  • caloriesfromfat 26 %
  • fat 0.7 g
  • satfat 0.0 g
  • monofat 0.0 g
  • polyfat 0.0 g
  • protein 1 g
  • carbohydrate 4.5 g
  • fiber 2 g
  • cholesterol 0.0 mg
  • iron 0.6 mg
  • sodium 28 mg
  • calcium 10 mg

How to Make It

  1. Remove stems and seeds from chiles. Combine chiles and boiling water in a large bowl; cover and let stand 30 minutes or until soft. Drain chiles in a colander over a bowl, reserving 2 tablespoons soaking liquid. Combine the chiles and reserved soaking liquid in a blender, and process until smooth. Cover and chill.