---------- Recipe via Meal-Master (tm) v8.04
       Title: Chili Paste (Puree)
  Categories: New, Text, Import
       Yield: 4 servings
   :          see below
   Any combination of: 6 ounces dried Ancho, Chipolte,
   Cascabel, or other chiles
   Remove the stems and seeds from your choice of dried
   chiles. Pour boiling water over the chiles
   to cover and soak 30 minutes. Drain the chiles and
   puree them thoroughly in a food mill or food processor
   fitted with a metal blade. If you use a food mill, the
   result will be a smooth paste. If you use a food
   processor, you may want to press the paste through a
   sieve to produce a totally smooth paste. The paste can
   be stored, covered and refrigerated 10 days to 2
   weeks; if covered with oil, it will keep in the
   refrigerator several months.
   Yield: 1 1/2 cups
   Recipe By     :COOKING LIVE SHOW #CL8722
                                         Date: Fri, 1 Nov
   1996 07:52:25 -0500