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Ingredients
- See below
Directions
- Any combination of: 6 ounces dry Ancho, Chipolte, Cascabel, or possibly other chiles
- Remove the stems and seeds from your choice of dry chiles. Pour boiling water over the chiles
- to cover and soak 30 min. Drain the chiles and puree them thoroughly in a food mill or possibly food processor fitted with a metal blade. If you use a food mill, the result will be a smooth paste. If you use a food processor, you may want to press the paste through a sieve to produce a totally smooth paste. The paste can be stored, covered and refrigerated 10 days to 2 weeks; if covered with oil, it will keep in the refrigerator several months.
- Yield: 1 1/2 c.
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