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CATEGORY CUISINE TAG YIELD
Cooking liv, Import 1 Servings

INGREDIENTS

3 Dried ancho chilies*; (about 2 ounces)
4 Dried pasilla chilies*; (about 1 1/2 ounces)
1 1/2 c Fresh orange juice
3 Garlic cloves
2 tb Olive oil
3/4 ts Salt

INSTRUCTIONS

*Kitchen Market - 888-468-4433
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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