INGREDIENTS

INSTRUCTIONS

From: Brad Anderson <bja2@netdoor.com>
Date: Mon, 22 Jul 1996 23:28:08 -0500 (CDT)
Speaking of dried chiles, here's a recipie I love that I saw on some TV
cooking show (actually made something I saw on TV, a miracle.)
I don't know the exact quantities, but this one is hard to kill and easy to
fix if it doesn't come out to your liking. A food processor is, I think,
essential to this recipie.
NOTE: All chiles in the recipie are dried. The recipie comes out best when
you combine different varities.
Dump some olive oil in a saute pan, about 1/4 cup or so, you can always add
more later if you need it.
Add everything else (not pasta and cheese, though) in the pan and saute on
low-medium heat for a few minutes (ingredients need not be chopped before
sauteing)
Add everything to a food processor, process until nothing is recognizable
(it will not be smooth, though.)
I usually return to saute pan, taste, and adjust seasoning.
Serve over pasta, top with fresh parmesan (the parmesan really adds a lot
to this recipie, don't use the stuff in the cans!) A little of this goes a
long way, I use only about 1 tablespoon per serving unless I make a wimpy
batch. You can also add a little extra olive oil to stretch it out a
little, the oil picks up the flavor and some of the heat.
CHILE-HEADS DIGEST V3 #052
From the Chile-Heads recipe list.  Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.

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