Title: Chili Paste (Puree)
Categories: New, Text, Import
Yield: 1 Servings

See below

Any combination of: 6 ounces dried Ancho, Chipolte, Cascabel, or other
chiles

Remove the stems and seeds from your choice of dried chiles. Pour boiling
water over the chiles

to cover and soak 30 minutes. Drain the chiles and puree them thoroughly in
a food mill or 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 cups
Recipe By :COOKING LIVE SHOW #CL8722

Posted to MC-Recipe Digest V1 #272

Date: Fri, 1 Nov 1996 07:52:25 -0500

From: Meg Antczak