Secret Recipes

recipe box

Red Chile Purée Salsa

  • 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 purée through a fine strainer and discard residue. Makes about 2 cups.

Servings:
2 cups