Recipe - Basic Red Enchilada Sauce

1 Cover chiles with warm
water. Let stand until
softened; about 30
Minutes; 2.rain. Strain
liquid; reserve. Remove
stems; seeds and
Membranes from chilies.
3.Cook and stir onion and
garlic in oil in a
2 qt Saucepan until onion is
tender. 4.Stir in chilies;
2 cups of the
Reserved liquid and the
remaining ingredients.
5.Heat to boiling; reduce
Heat Simmer; uncovered, 20
minutes; cool. 6.Pour into
a food processor
Workbowl fitted with steel
blade or into a blender
container; cover and
Process until smooth.

NOTES
Makes about 2 One half cups
sauce.

Posted to MMRecipes Digest by "jack lewis" jlewis@bigsky.net on Aug 14,
98