Yield: 1 servings
Measure | Ingredient |
---|---|
12 xes | DRIED WHOLE RED CHILES |
1 x | LARGE ONION, CHOPPED |
3 xes | CLOVES OF GARLIC, CHOPPED |
3 cups | WATER |
PLACE THE CHILES IN A BAKING PAN AND PUT THEM IN A 2500F. OVEN FOR ABOUT 10 TO 15 MINUTES. DO NOT BURN!! IF THE CHILES SMELL TOASTED THEY ARE DONE.
REMOVE SEEDS AND STEMS AND CRUMBLE INTO A SAUCEPAN. ADD THE REMAINING INGREDIENTS, BRING TO A BOIL, REDUCE HEAT AND SIMMER FOR 20 TO 30 MINUTES.
PUREE THE MIXTURE IN A BLENDER UNTIL SMOOTH; STRAIN IF NECESSARY. IF THE SAUCE IS TOO THIN, PLACE BACK ON THE STOVE AND SIMMER UNTIL IT IS REDUCED TO THE DESIRED CONSISTENCY.
VARIATIONS: SPICES SUCH AS CUMIN, CORIANDER AND MEXICAN OREGANO MAY BE