- 36 medium dried red Anaheim chilies
- 3 teaspoons chopped fresh garlic
- 3/4 teaspoon salt
- 3 cups chicken stock
Rinse, stem and seed the chilies, and place in a pot filled with water. Cover and bring to a boil over medium heat, reduce heat, and simmer 20 to 30 minutes, until tender.
Drain the cooked chilies and place them, along with the garlic and salt, in a blender or food processor. Blend to a thick puree. Add the stock and blend for another minute. Press the sauce through a fine sieve.