"Jay P Francis" wrote in message
...
I made, what turned out to be, a really good ancho chile puree, for later
use
with pork for tamales or an enchilada sauce, etc. The thing is, I was
just
putttering in the kitchen and was throwing stuff together, using
leftovers,
etc. I was wondering if anyone want to try to duplicate the following,
see how
it tastes, and maybe provide comments or corrections, or more exact
measurements.

The Will Probably Never Be Able To Duplicate It Again, Ancho Chile Puree

I added about 1 cup but
maybe two cups of Wolf brand chili (the leftovers part of the recipe) and
simmered for 20 minutes.

Wolf Brand chile? You been communing with Chill Wills?

Ted

PS: As per the bitterness, perhaps you should have chopped and sauteed some
onions as a base..