Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 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 quarts | 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. | |
| Makes about 2 1/2 cups sauce. |
NOTES
Posted to MM-Recipes Digest by "jack lewis" <jlewis@...> on Aug 14, 98