INGREDIENTS

INSTRUCTIONS

Any combination of: 6 ounces dried Ancho, Chipolte, Cascabel, or other
chiles  Remove the stems and seeds from your choice of dried chiles.
Pour  boiling water over the chiles  to cover and soak 30 minutes.
Drain the chiles and puree them  thoroughly in a food mill or food
processor fitted with a metal  blade. If you use a food mill, the
result will be a smooth paste. If  you use a food processor, you may
want to press the paste through a  sieve to produce a totally smooth
paste. The paste can be stored,  covered and refrigerated 10 days to 2
weeks; if covered with oil, it  will keep in the refrigerator several
months.  Yield: 1 1/2 cups Recipe By     :COOKING LIVE SHOW #CL8722
Posted to MC-Recipe Digest V1 #272  Date: Fri, 1 Nov 1996 07:52:25
-0500  From: Meg Antczak <meginny@frontiernet.net>

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