Rince off the chiles and place them in a pot with the water. Bring to a boil, reduce the heat and simmer for 15 to 20 minutes to soften. Saute the onion and garlic in the oil until soft. Place all the ingredients, including the chile water, in a blender and puree until smooth. Strain the mixture for a smooth sauce [personally, I don't bother -- CMT]. [To can: Fill sterilized 1-pint jars, cap, and process in a pressure canner at 15 lbs pressure for 15 minutes. -- CMT] Makes 2 1/2 to 3 cups. Be sure to double or triple the recipe if you are planning on canning the sauce.

From:   Chile Pepper magazine, Sept/Oct 1991
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