Instructions: * Ancho or pasilla chilies can be substituted

1. Toast chilies on a griddle or skillet until fragrant, turning frequently so they dont get burned, about 5 minutes. Remove the seeds, devein, and let chilies soak in hot water.

2. Meanwhile, toast tomatoes over an open flame until the skins blacken.

Remove the skins, and chop coarsely.

3. Put the chilies, tomatoes, onion, garlic and salt in a blender, along with I cup of the chili water, and puree.

4. Heat oil in a heavy skillet, and fry the puree over moderate heat for 5 minutes, stirring constantly.

Yield: 2 1/2 cups.

Fleischer.

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