Easy Dried Chile Pasta Sauce #1

From: Brad Anderson <bja2@netdoor.com> Date: Mon, 22 Jul 1996 23:28:08 -0500 (CDT) Speaking of dried chiles, heres a recipie I love that I saw on some TV cooking show (actually made something I saw on TV, a miracle.) I dont know the exact quantities, but this one is hard to kill and easy to fix if it doesnt come out to your liking. A food processor is, I think, essential to this recipie. NOTE: All chiles in the recipie are dried. The recipie comes out best when you combine different varities. Dump some olive oil in a saute pan, about 1/4 cup or so, you can always add more later if you need it. Add everything else (not pasta and cheese, though) in the pan and saute on low-medium heat for a few minutes (ingredients need not be chopped before sauteing) Add everything to a food processor, process until nothing is recognizable (it will not be smooth, though.) I usually return to saute pan, taste, and adjust seasoning. Serve over pasta, top with fresh parmesan (the parmesan really adds a lot to this recipie, dont use the stuff in the cans!) A little of this goes a long way, I use only about 1 tablespoon per serving unless I make a wimpy batch. You can also add a little extra olive oil to stretch it out a little, the oil picks up the flavor and some of the heat. CHILE-HEADS DIGEST V3 #052 From the Chile-Heads recipe list. Downloaded from Glens MM Recipe Archive, G Internet.