Red Chile Sauce I dedicate the ambitious intent of this recipe to those who would love to eat and love to lose weight at the same time. Relishes such as raisins, mango chutney, cashew nuts, or avocado can be offered with the curry.

Ingredients:

4 ounces (12 to 15) dried pasilla chiles

(New Mexico or Anaheim chiles work best)

Method:

1. Stem and seed the chiles and combine with 3 cups water in a 2½- to 3-quart pot.

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

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

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

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

6. Add the sauce to chili or other dishes as desired.