INGREDIENTS

INSTRUCTIONS

Recipe By: W. Park Kerr in "Burning Desires"
In a medium heat-proof bowl, combine the 6 cups boiling water with the
pieces of chile. Cover and let stand, stirring once or twice, until cool.
Drain, discarding the chile-soaking water.
In a food processor, combine the soaked chile pieces with the hot tap water
and process, stopping several times to scrape down the sides of the work
bowl, until smooth.
Transfer the puree to a sieve set over a bowl. With a rubber scraper, force
the puree through the sieve into the bowl; discard any tough peels or seeds
that remain.
Transfer the puree to a storage container and refrigerate for up to 3 days
or freeze for up to 1 month.
NOTES : This is not a recipe, it's more like the general technique for
extracting the rich flavor from dried red chile pods. The best of these
come from Hatch, New Mexico, just up the road from El Paso, as well as from
other growing areas like Chimayo and Dixon further north. The ruddy puree
that results contains the very essence of the chiles, and is used in all
sorts of ways -- in stews, chili, butters, mayonnaise, marinades, and
wherever that unique regional flavor is wanted. For extra taste -- a chile
symphony rather than a simple melody -- replace one or two of the red
chiles with anchos; for a hotter puree, add two dried chiles de arbol or
chipotles. MAKES ABOUT 2 CUPS
CHILE-HEADS ARCHIVES
From the Chile-Heads recipe list.  Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.

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