| 1 | | Cover chiles with warm water. Let stand until softened; about 30 |
| | Minutes; 2.rain. Strain liquid; reserve. Remove stems; seeds and |
| | Membranes from chilies. 3.Cook and stir onion and garlic in oil in a |
| 2 | qt | Saucepan until onion is tender. 4.Stir in chilies; 2 cups of the |
| | Reserved liquid and the remaining ingredients. 5.Heat to boiling; reduce |
| | Heat Simmer; uncovered, 20 minutes; cool. 6.Pour into a food processor |
| | Workbowl fitted with steel blade or into a blender container; cover and |
| | Process until smooth. |
| | NOTES |
| | Makes about 2 1/2 cups sauce. |
