Yield: 4 ounces
Measure | Ingredient |
---|---|
5 \N | Dried chiles (ancho, pasilla or mulato) deveined and seeded |
\N \N | Boiling water |
3 tablespoons | Vegatable oil |
This could be for sauces, stews. soups, grilled cheese sandwiches, pizza, or crisp crackers and cream cheese.
Preheat oven to 350 degrees F. Lightly toast the chiles in the oven 3 to 5 minutes, or until they've puffed up. Place in a small bowl and add just enough boiling water to cover. Let soak 20 minutes. Drain.
Place in a blender or food processor fitted with the steel blade and puree with the oil to make a smooth paste. Store in a covered container in the refrigerator. This will keep several months.
This recipe came from "Peppers Hot & Sweet" by Beth Dooley typed by Mary Riemerman
Submitted By MARY RIEMERMAN On 03-07-95