Recipe Archives->Salsa->Red Chile 01

 
Red Chile Puree
 
9 (3 oz) dried New Mexico or California chiles
2 cups water
1 small onion, cut into chunks
2 cloves garlic
 
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.

Printable version: red-chile01.txt.