INGREDIENTS

INSTRUCTIONS

pasilla, guajillo, or ancho chiles ** or chile arbol, or Thai bird
chiles  Heat a large flat griddle or skillet over high heat. Place the
chiles  on the dry skillet, along with the garlic. Check them every few
minutes, looking for brown spots as they toast on the dry griddle;
turn both the chiles and the garlic cloves, keeping an eye on the
color and more importantly on the aroma. When the scent changes and
takes on a toasty, rich character, they're done. Remove them from  heat
and let them cool for a few seconds. When cool enough to handle  (the
peppers cool more quickly than the garlic, which in turn takes  longer
to cook), pull out the stems, veins, seeds and placentas from  the
chiles. Tear the skins into medium-sized chunks and place them in  a
small bowl. Pour boiling water over them just to cover, then place  a
smaller bowl or saucer over the peppers to keep them immersed in  the
water.  Set your timer for at least 30 minutes before continuing.
After the peppers have had time to soak well, pour the peppers and
water into a blender.  Peel the skins off the garlic cloves (which
should smell sweet, smoky and wonderful in their own right) and drop
them into the blender as well.  Puree thoroughly. The sauce will be
chunky; if appearance is important, you can strain it through a wire
strainer to get the larger pieces of the skin out of the mixture. (I
begrudge the amount of sauce that clings to the mesh myself...) Taste
it; add salt and serve immediately.  Recipe by: =20 Posted to MC-Recipe
Digest V1 #567 by Gerald Edgerton  <jerrye@wizard.com> on Apr 14, 1997

A Message from our Provider:

“If God is your Copilot – swap seats!”

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 3
Calories From Fat: <1
Total Fat: <1g
Cholesterol: 0mg
Sodium: 145.8mg
Potassium: 9.1mg
Carbohydrates: <1g
Fiber: <1g
Sugar: <1g
Protein: <1g