Preparation:
Combine chiles and boiling water. Soak for 1 hour.
Then remove the stems and seeds and chop. In large non-aluminum saucepan, melt butter.
Sauté onion, garlic, cumin, and thyme over low heat until onions are soft and translucent, about 5 min.
Add the chiles, soaking water, and remaining ingredients. Bring to boil.
Partially cover and simmer for 1 hr.
Taste and adjust the seasonings. Can be stored in 'fridge for 3 wks. Freezes well.
Yield: About 5 cup |
