Ancho Puree 1 1/2 cups (about 7) ancho chiles, stemmed 1 1/2 cups cider vinegar 2 tablespoons minced onion 1 tablespoon minced garlic For a milder purée, rub chiles between your palms to remove most of the seeds. Chop chiles coarsely with a knife or in a food processor. Put them in a bowl and pour the vinegar over. Cover and refrigerate overnight. Add onion and garlic to the chiles and either cover the bowl with plastic and microwave on HIGH for 1 minute, or put them in a saucepan over medium-high heat, cover, and simmer for 3 minutes. Let cool slightly, then purée in a blender until very smooth. Let cool. Store in an airtight container for up to 1 month.