Chili Paste Recipe

Ingredients:
Any combination of:
6 oz. dried ancho, chipotle, cascabel or other chiles.

The heat of the paste will depend on the variety of chili or chiles you
use.

Directions:
Remove stems and seeds from your choice of dried chiles. Pour boiling water over the chiles to cover and soad 30 min. Drain and puree them thoroughly in a food mill or food processor fitted with a metal blade. If you use a food mil, the result will be smooth paste. In a food processor, you may need to press the paste through a sieve to produce a totally smooth paste. The paste can be stored, covered and refrigerated 10 day to 2 weeks; if covered with oil, it will keep in the refrigerator several months.