Ingredients

4 ounces (12 to 15) dried pasilla chiles (New Mexico or Anaheim chiles work best)

　　

Step 1

Stem and seed the chiles and combine with 3 cups water in a 2 1/2- to 3-quart pot.

　　

Step 2

Cover and simmer over medium-low heat until the chiles are very soft, about 30 minutes.

　　

Step 3

Remove the chiles from the pan and place them in a blender, saving the cooking water.

　　

Step 4

Puree the chiles, adding cooking water as needed, until you have a very smooth mixture, about 3 minutes.

　　

Step 5

Pour the sauce through a fine strainer, rubbing firmly, into a container. Discard the residue.

　　

Step 6

Add the sauce to chili or other dishes as desired.

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