Yield: 1 Servings
|3 ounces||(about 15) dried new mexican red chilies*; stemmed and seeded|
|1 large||Onion; halved|
|1 large||Garlic clove|
*available at some specialty foods shops and by mail from The Chile Shop, 109 East Water Street, Santa Fe, New Mexico, 87501 (505-983-6080) In a large saucepan simmer the chilies, the onions and the garlic in the water for 20 minutes. Transfer half the chilies, the onion, and the garlic with tongs to a blender, add ¾ cup of the cooking liquid, and puree the mixture until it is smooth. Force the puree through a sieve into a bowl, pressing hard on the solids with a spoon. Repeat the procedure with the remaining cooking liquid, stir in salt to taste, and discard the remaining cooking liquid. The sauce may be made 2 weeks in advance and kept covered and chilled.
Yield: About 3½ cups
Notes: Recipe courtesy of Gourmet Magazine Recipe by: Cooking Live Show #CL9079 Posted to MC-Recipe Digest by "Angele and Jon Freeman" <jfreeman@...> on Apr 4, 1998