On 5/17/2011 12:50, Sue Bonar wrote: > Hi Gard, > The way the red chile sauce is traditionally made here in Las Cruces, > NM is with the dried red chile pods. Yes they are boiled, mostly to > soften them up and reconstitute them a bit. You run them through the > blender, using the water you boiled them in to liquefy them in the > blender as needed. After that, I always run them through a conical > shaped contraption that is similar in function to a food mill, which > separates the skins and seeds out from the sauce. I don't remember > what it's called, but it's a necessity around here, and they always It's called a chinois. Mine has a handle, hooks on the other side to rest on the vessel being strained into, and a wooden pestle to aid in pushing the material through. Oddly enough there was a Chinese proverb at the bottom of this post. I think chinois is French for Chinese. :-D >> The beginning of wisdom is to call things by their right names. >> --Chinese proverb-- -- ENJOY!!! From Uncle Dirty Dave's Kitchen Home of YAAAAHHHHOOOOAAAAHHHH Hot Sauce & Hardin Cider