| 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"
<jfreeman@comteck.com> on Apr 4, 1998
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