Recipe - Red Chili Sauce2

3 ounce (about 15) dried new mexican
red chilies*; stemmed and
seeded
1 lg Onion; halved
1 lg Garlic clove
6 cup Water

*available at some specialty foods shops and by mail from The Chile Shop,
109 East Water Street, Santa Fe, New Mexico, 87501 (5059836080)

In a large saucepan simmer the chilies, the onions and the garlic in the
water for 20 minutes. Transfer half the chilies, the onion, and the garlic
with tongs to a blender, add Three fourths cup of the cooking liquid, and puree the
mixture until it is smooth. Force the puree through a sieve into a bowl,
pressing hard on the solids with a spoon. Repeat the procedure with the
remaining cooking liquid, stir in salt to taste, and discard the remaining
cooking liquid. The sauce may be made 2 weeks in advance and kept covered
and chilled.

Yield: About 3 One half cups

Notes: Recipe courtesy of Gourmet Magazine

Recipe by: Cooking Live Show #CL9079

Posted to MCRecipe Digest by "Angele and Jon Freeman"
jfreeman@comteck.com on Apr 4, 1998