In a medium heat-proof bowl, combine the 6 cups boiling water with the pieces of chile. Cover and let stand, stirring once or twice, until cool. Drain, discarding the chile-soaking water.

In a food processor, combine the soaked chile pieces with the hot tap water and process, stopping several times to scrape down the sides of the work bowl, until smooth.

Transfer the puree to a sieve set over a bowl. With a rubber scraper, force the puree through the sieve into the bowl; discard any tough peels or seeds that remain.

Transfer the puree to a storage container and refrigerate for up to 3 days or freeze for up to 1 month.

extracting the rich flavor from dried red chile pods. The best of these come from Hatch, New Mexico, just up the road from El Paso, as well as from other growing areas like Chimayo and Dixon further north. The ruddy puree that results contains the very essence of the chiles, and is used in all sorts of ways - in stews, chili, butters, mayonnaise, marinades, and wherever that unique regional flavor is wanted. For extra taste - a chile symphony rather than a simple melody - replace one or two of the red chiles with anchos; for a hotter puree, add two dried chiles de arbol or chipotles. Makes About 2 Cups

From the Chile-Heads recipe list. Downloaded from Glen's Mm Recipe Archive, http://www. Erols. Com/hosey.