Makes about 2 cups. Will keep up to three days in the refrigerator, or up to a month in the freezer.
Ingredients
6 cups boiling water
1 cup hot tap water
1/4 pound (about 12 large) mild dried red New Mexico chile pods, stemmed, seeded and torn into small pieces
Directions
In a medium, heat-proof bowl combine the 6 cups of boiling water with the pieces of chile. Cover and let stand, stirring once or twice, until cool.
Drain, discarding chile-soaking water. In a food processor, combine soaked chile pieces with hot tap water and process until smooth, stopping several times to scrape down the sides of the work bowl.
Transfer purée to a sieve set over a bowl. With a rubber scraper, force purée through sieve into bowl. Discard any tough peels or seeds that remain.
