Ancho Puree

• Bring 1 quart of water to boil in a medium size saucepan.
• Add 3 cups of Roasted Ancho Chiles (see recipe), seeded and stemmed, lower heat and steep for 20 minutes.
• Remove chiles and using a strainer drain all of the water they were cooked in.
• Place chiles and 1 ½ cups of water in a blender and blend to make a fine puree.
• Strain the puree to remove seeds and any skin.
• Use a little extra water if necessary to help strain.