Yield: 1 Servings
Measure | Ingredient |
---|---|
1 \N | Cover chiles with warm water. Let stand until softened; about 30 |
\N \N | Minutes; 2.rain. Strain liquid; reserve. Remove stems; seeds and |
\N \N | Membranes from chilies. 3.Cook and stir onion and garlic in oil in a |
2 quarts | Saucepan until onion is tender. 4.Stir in chilies; 2 cups of the |
\N \N | Reserved liquid and the remaining ingredients. 5.Heat to boiling; reduce |
\N \N | Heat Simmer; uncovered, 20 minutes; cool. 6.Pour into a food processor |
\N \N | Workbowl fitted with steel blade or into a blender container; cover and |
\N \N | Process until smooth. |
\N \N | Makes about 2 1/2 cups sauce. |
NOTES
Posted to MM-Recipes Digest by "jack lewis" <jlewis@...> on Aug 14, 98