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Heat a dry griddle or heavy skillet over moderate heat until hot but not
smoking and toast chilies, 1 or 2 at a time, pressing down with tongs, a
few seconds one each side to make more pliable. Wearing rubber gloves,
remove stems, seeds, and veins. In a blender puree chilies with remaining
ingredients until completely smooth. Sauce may be made 2 days ahead and
chilled, covered.
Yield: 2 cups
NOTES : Recipe courtesy of Gourmet Magazine
Recipe by: Cooking Live Show #CL9034
Posted to MC-Recipe Digest by "Angele and Jon Freeman"
<jfreeman@comteck.com> on Feb 7, 1998
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