Red Chile Puree
|New mexico chiles/California chiles||9 (dried)|
|Water||2 Cup (32 tbs)|
|Onion||1 Small, cut in to chunks|
|Garlic||2 Clove (10 gm)|
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.
If made ahead, cover and refrigerate for up to a week.