Red Chile Puree
	
	  9         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. 

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