|Mole Base Dried Chile Sauce|
|YIELD: 1 qt|
|12||ea||Chiles either Ancho, or Chile California, or New Mexico Chile, or Chile Pasilla|
|18||Chile either Cascabel, or Puya or Chipotle|
This method will give you a pure chili sauce using only one type of dried chili. However chilies may be cooked and blended together to add a depth of flavor
Keep chili types separate!!! Follow recipe for each type of chili. Remove stems and seeds and veins from chilies. Tear chilies into pieces. Place chili in saucepan; add cold water; place on high heat; bring to boil, then reduce to simmer. Simmer for 15 minutes, remove from heat and let cool for 10 minutes to one hour .
Remove chilies from pan and place in blender, reserving liquid. Taste liquid, if it isbitter, use plain water. Place enough water or cooking liquid to cover chilies. Place a kitchen towel on lid and hold down to prevent steam from escaping- Pulse blender off and on, then puree chilies; add more water if necessary .Remove chili sauce from blender and strain through fine sieve or cheese cloth into a clean container. The pure chili sauce should be the constancy of ketchup.