Ancho Chili Puree - cooking recipe

Ingredients

1 tablespoon olive oil
2 shallots, peeled and diced
1 garlic clove, peeled and sliced
4 ancho chilies, seeded and chopped
2 cups tomatoes, paste type, seeded & chopped
1/4 cup cilantro, fresh, chopped
1 serrano chili, seeded
2 cups fish stock
1 tablespoon masa harina
1 teaspoon lime juice, fresh
1/2 teaspoon honey
salt, to taste

Preparation

Heat oil in a small saucepan over high heat. When it just starts to shimmer, add shallots, garlic and anchos. Lower heat and cook, stirring constantly, for about 4 minutes or until shallots, garlic, and anchos are lightly toasted.
Add tomatoes, cilantro and serrano. Raise heat to medium and cook 2 minutes. Add stock. Lower heat and simmer gently for 15 minutes. Do not reduce. Pour into a blender and puree until smooth. Mix masa harina with enough cold water to make a paste. Then, with the motor running, add to the puree in the blender. Strain through a fine sieve and stir in lime juice, honey and salt.
Keep warm until ready to use.