Chili Ancho Paste
- 2 lbs dried chili ancho pods – select large pliable chilies
- Using kitchen scissors, cut the stem and remove the seeds from the chili pods. Rinse. Discard seeds and stems.
- Place peppers in a pot and barely cover with water. Bring to a simmer and cook until tender. Approximately, 30 minutes. In 2 – 3 batches, place peppers in a blender and add ¼ cup of the cooking liquid. Puree and strain. Repeat with remaining peppers. Adding just enough of the cooking liquid to allow the blender to do its job.
- Store in 8 oz containers and refrigerate or freeze for later use.