makes about 10 C
20 dried red chile pods
8 C chicken broth
6 cloves garlic
1 diced onion or 1 C pearl onions
Slit each chile with a sharp knife and remove seeds and stem.
Place peppers in large saucepan and cover with broth. Add onion and garlic.
Bring to a boil over high heat.
Reduce heat and allow to simmer for 15 to 20 minutes.
Pour mixture into blender.
Or use a hand blender.
Blend on low speed, increasing to high speed as the puree combines.
Store in refrigerator or in freezer.