Recipe - Red Chile Puree-Ch

9 Dried New Mexico or
California chiles
2 cup Water
1 small Onion, cut into chunks
2 Cloves garlic

Arrange chiles on a large baking sheet and cook in a 300 oven until chiles
smell toasted (about 4 minutes). Let cool slightly. Discard stems and
seeds. In a 3 to 4 quart pan, combine chiles, water, onion and garlic;
cover and bring to a boil over high heat. Reduce heat, cover and simmer
until chiles are very soft (about 30 minutes). Remove from heat and let
cool slightly. In a blender or food processor, whirl chile mixture until
smooth. Rub puree through a fine strainer and discard residue. Makes about
2 cups.

Recipe by: =20 Posted to MCRecipe Digest V1 #567 by Gerald Edgerton
jerrye@wizard.com on Apr 14, 1997