"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..