Recipes from Mexico :: Mexican Salsas and Condiments
This is the basis for enchiladas and chile con carne. 24 dried red chiles
2 Tbsp. mashed garlic
1 tsp. salt
2 quarts water or to cover Wash whole dry chile pods. Wearing rubber gloves, remove stems, veins and seeds. Cover chiles with water in a heavy kettle, then let it come to a boil. Lower the heat and cook slowly for 1/2 an hour. Drain chiles. Put through a colander or sieve after testing to make sure the pulp separates easily from the skin. Add garlic and salt to the pulp. Blend smooth for a pure, thick chile paste.
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