Ingredients

• 3 ounces (about 15) dried New Mexican red chilies (available at some specialty foods shops and by mail from The Chile Shop, 109 East Water Street, Sante Fe, NM 87501, Tel. 505-983-6080), stemmed and seeded (wear rubber gloves)
• 1 large onion, halved
• 1 large garlic clove
• 6 cups water

Instructions

1. 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.;