| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Mexican |
Mexican, Sauces |
4 |
Servings |
INGREDIENTS
| 9 |
|
Dried New Mexico or California chiles |
| 2 |
c |
Water |
| 1 |
sm |
Onion, cut into chunks |
| 2 |
|
Cloves garlic |
|
2 |
cups. |
INSTRUCTIONS
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@wizard.com> on Apr 14, 1997
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