- Place the chiles in a bowl and fill with enough water to cover. Refrigerate overnight. This will soften the chiles.
- Drain the liquid from the chile container, reserving it for later use in this recipe.
- In a food processor, puree the chiles with 1½ cups of the reserved liquid, until smooth. The puree should be thick but pourable. Add the remaining liquid, if needed. Press the chile puree through a fine mesh sieve or strainer, discarding skin and seeds.
Recipe adapted from Tex-Mex Diabetes Cooking: More Than 125 Authentic Southwestern Favorites by Kelley Cleary Coffeen, PhD. Available June 2018.