| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Mexican | Cooking liv, Import | 1 | Servings |
INGREDIENTS
| 3 | oz | (about 15) dried new mexican red chilies*; stemmed and seeded |
| 1 | lg | Onion; halved |
| 1 | lg | Garlic clove |
| 6 | c | Water |
INSTRUCTIONS
*available at some specialty foods shops and by mail from The Chile Shop, 109 East Water Street, Santa Fe, New Mexico, 87501 (505-983-6080) In a large saucepan simmer the chilies, the onions and the garlic in the water for 20 minutes. Transfer half the chilies, the onion, and the garlic with tongs to a blender, add 3/4 cup of the cooking liquid, and puree the mixture until it is smooth. Force the puree through a sieve into a bowl, pressing hard on the solids with a spoon. Repeat the procedure with the remaining cooking liquid, stir in salt to taste, and discard the remaining cooking liquid. The sauce may be made 2 weeks in advance and kept covered and chilled. Yield: About 3 1/2 cups Notes: Recipe courtesy of Gourmet Magazine Recipe by: Cooking Live Show #CL9079 Posted to MC-Recipe Digest by "Angele and Jon Freeman" <[email protected]> on Apr 4, 1998
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