Chile Puree/Powder
When making the rubs if you can't find the pepper powder or puree you can make it yourself in just a few minutes by stemming, seeding and toasting the pepper on a dry skillet over medium heat. You will need to press the pepper against the flat surface for about 10 seconds. The pepper will become aromatic and acquired a lighter color. For the powder, just add the toasted peppers in the blender. If you are making a puree you will need to soak the toasted peppers in a covered bowl of hot water for about 30 minutes. To keep the peppers submerged you can use a plate.
Ancho Puree
Stem and seed 8 dried ancho chiles. Toast and soak as described above. Drain the pepper and transfer to a blender or food processor with 2 cups of water and puree. Mixture can be stored in a covered container a couple months.