This week Chef Josh Smith of Alltown Fresh shows Tina Redwine how to make savory summer dishes. 

Pasilla chile puree

Item volume

Water 2 quarts

Pasillia peppers 2 ounces

Kosher salt 1 teaspoon

Soaking liquid 1 cup

Equipment : 4 qt pot with lid, dish that fits in the metal pot, blender, measuring spoons and cups.

 

1. Gather all the equipment and ingredients needed.

2. Sanitize your work space, start with clean and organized table and area.

3. Remove stems and seeds (majority of seeds should be removed)

4. Bring water to a boil, once at a boil, add the peppers, place dish to weight the peppers down below the water and set a 30 minute timer.

5. When the timer goes off, strain the water and save ½ cup.

6. Place peppers, ½ cup water and salt in a blender. Blend on high for 1 – 2 minutes until smooth.

7. Cool down and use in many other mexican inspired dishes.

 

 

Josh Smith 

ALLTOWN FRESH 
1941 Dixwell Avenue
Hamden, CT 06541
PHONE: (475) 241-0022