Recipe courtesy of Sara Moulton
Yield:
About 3 1/2 cups
Level:
Easy

Ingredients

Directions

In a large saucepan simmer the chilies, onion, and garlic in the water for 20 minutes. Transfer half the chilies, onion, and garlic with tongs to a blender, add 3/4 cup of the cooking liquid, and puree the mixture until it is smooth. Force the puree through a sieve into a bowl, pressing hard on the solids with a spoon. Repeat the procedure with the remaining chilies and 3/4 cup of the remaining cooking liquid, stir in salt to taste, and discard the remaining cooking liquid. The sauce may be made 2 weeks in advance and kept covered and chilled.;

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