Dried-Chile Purée

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.

This recipe goes with Squash-and-Mushroom Tostadas, Black Bean-and-Chicken Tostadas

Yield: 1/4 cup (serving size: 1 tablespoon)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 24
  • Calories from fat: 26%
  • Fat: 0.7g
  • Saturated fat: 0.0g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 1g
  • Carbohydrate: 4.5g
  • Fiber: 2g
  • Cholesterol: 0.0mg
  • Iron: 0.6mg
  • Sodium: 28mg
  • Calcium: 10mg


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


  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.
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