A question about a recipe: Butternut Squash Posole with Green Tomato Pico de Gallo

I have a question about step 1 on the recipe "Butternut Squash Posole with Green Tomato Pico de Gallo" from thirschfeld. It says:

"To make the chile paste place 3 dried and seeded new mexico peppers and 3 ancho peppers stemmed and seeded into a bowl of hot water. Make sure the peppers stay submerged. They need to soak for at least an hour. Process the chiles in a food processor adding about 2 tablespoons of the soaking liquid. Process till smooth. Pass the paste through a coarse strainer set over a bowl by using a rubber spatula to push it through by rubbing the spatula back and forth. This will to remove any skins and leave you with about 1/3 of a cup of chile paste that will store nicely in the fridge.
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  • Posted by: Susan55
  • October 10, 2011
  • 2236 views
  • 3 Comments

3 Comments

LuluJC October 10, 2011
Anchos are always dried chilis: Anchos are dried poblano peppers, and very commonly used in Mexican cuisine. They're brownish-black and wrinkled. Substitutes: mulato (darker with earthier, more pungent flavor) or pasilla chile or California chile or dried New Mexico chile peppers (http://www.foodsubs.com/Chiledry.html)

 
Susan55 October 10, 2011
that makes sense, but since it wasn't stipulated, I wasn't sure - let me know how it turns out!
 
SKK October 10, 2011
I read it to be 3 dried and seeded new mexico peppers and 3 dried ancho peppers. I will be making this today and this is what I will do unless Tom says differently.
 
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