Red Chile Puree

Recipe from: Stephanie da Silva
Servings: About 2 cups

   9                    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°F 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.