| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Mexican | Mexican, Sauces | 4 | Servings | |
INGREDIENTS
| 9 | Dried New Mexico or | |
| California chiles | ||
| 2 | c | Water |
| 1 | Onion, cut into chunks | |
| 2 | Cloves garlic |
INSTRUCTIONS
Arrange chiles on a large baking sheet and cook in a 300 oven until chiles smell toasted (about 4 minutes). Let cool slightly. Discard stems and seeds. In a 3 to 4 quart pan, combine chiles, water, onion and garlic; cover and bring to a boil over high heat. Reduce heat, cover and simmer until chiles are very soft (about 30 minutes). Remove from heat and let cool slightly. In a blender or food processor, whirl chile mixture until smooth. Rub puree through a fine strainer and discard residue. Makes about 2 cups. Recipe by: =20 Posted to MC-Recipe Digest V1 #567 by Gerald Edgerton <jerrye@wizard.com> on Apr 14, 1997
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Nutrition (calculated from recipe ingredients)
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Calories: 9
Calories From Fat: <1
Total Fat: <1g
Cholesterol: 0mg
Sodium: 4.5mg
Potassium: 32.8mg
Carbohydrates: 2.1g
Fiber: <1g
Sugar: <1g
Protein: <1g