LOCATION: Recipes >> Salsa >> Red Chile Puree
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Red Chile Puree
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About 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.
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