Red chile puree-ch

Yield: 4 Servings

Measure Ingredient
9 \N Dried New Mexico or California chiles
2 cups Water
1 small Onion, cut into chunks
2 \N Cloves garlic
\N 2 cups.

Arrange chiles on a large baking sheet and cook in a 300 oven until chiles smell toasted (about 4 minutes). Let cool slightly. Discard stems and seeds. In a 3 to 4 quart pan, combine chiles, water, onion and garlic; cover and bring to a boil over high heat. Reduce heat, cover and simmer until chiles are very soft (about 30 minutes). Remove from heat and let cool slightly. In a blender or food processor, whirl chile mixture until smooth. Rub puree through a fine strainer and discard residue. Makes about Recipe by: =20 Posted to MC-Recipe Digest V1 #567 by Gerald Edgerton <jerrye@...> on Apr 14, 1997

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