Ingredients Jump to Instructions ↓

  1. 9 Dried New Mexico or California chiles

  2. 2 cups 474ml Water

  3. 1 cup 62g / 2 1/5oz Onion - cut into chunks (small)

  4. 2 Garlic

Instructions Jump to Ingredients ↑

  1. Arrange chiles on a large baking sheet and cook in a 300F until chiles smell toasted (about 4 minutes).

  2. Let cool slightly. Discard stems and seeds.

  3. In a 3 to 4 quart pan, combine chiles, water, onion and garlic; cover and bring to a boil over high heat.

  4. Reduce heat, cover and simmer until chiles are very soft (about 30 minutes).

  5. Remove from heat and let cool slightly.

  6. In a blender or food processor, whirl chile mixture until smooth.

  7. Rub puree through a fine strainer and discard residue.

  8. Makes about 2 cups.

  9. Use in chili and chile-flavored dishes.


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