Red Chili Sauce 1 large onion, diced 2 garlic cloves, smashed 12 dried California dried red chilies 2 cups chicken stock Salt (optional to taste--depends upon the stock and or preference) Toast the chilies in a moderate oven for about 3-4 minutes. Cool and remove stems and seeds. Place all the ingredients in a pot, bring to simmer, cover and cook for 30 minutes. Off the heat and cool. Place the mixture in a food processor and process until liquefied. At this point you could leave the salsa as a thick puree or strain out the bulk--your choice-as you like it. Store unused salsa in refer. This sauce can also be used to moisten tortillas when making enchiladas! Enjoy From: Len Newsgroups: rec.food.recipes Date: 24 Oct 2000 15:21:34 GMT