Red Chile Purée
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INGREDIENTS 9 dried New Mexico or California chiles
2 cups water
1 small onion, cut into chunks
2 cloves garlicArrange chiles on a large baking sheet and cook in a 300 degree 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, while chile mixture until smooth. Rub purée through a fine strainer and discard residue.
Makes about 2 cups