Chili pepper puree is a very basic preparation of either dried or fresh chili pepper that can be used in many ways.

Chili Peppers:

All the dried chili peppers we sell listed to the right are well suited more making a chili pepper puree or paste. Place stemmed and seeded peppers in just enough liquid to cover the peppers and let the soak for 30 minutes. Add more liquid if required. The liquid can be just about anything, but I generally use wine, beer or plain hot water depending upon what the puree will be used for.

Blend hydrated chili with a small amount of the soaking liquid into a smooth puree, add more of the soaking liquid until the desired consistency is reached. Add salt, garlic and a pinch of oregano. Blend again to puree the garlic into the mixture. It is now ready to spread onto sandwiches, flavor humus, add to soups, stew, barbecue sauces, and marinades just to mention a few possibilities.

With some chili peppers that have a thicker skin like, Chile de Arbol, the puree or paste can have a rustic texture that isn't desirable in all applications such as to flavor soup. To get a smother texture pass the puree though a fine mesh sieve or strainer using a rubber spatula to force the mixture though leaving the fine bits of skin behind in the sieve.

The same puree can be made out of fresh chili peppers. The same procedure is used for the dried chili pepper puree, but for many kinds of peppers no liquid needs to be added and of course they do not need to be soaked. Instead, start by pureeing just a small amount of peppers and slowly add more as the peppers liquefy. It may be necessary to thicken the mixture with a slow simmer.

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