CHILEAN SAUCE

      Title: CHILEAN SAUCE
  Categories: Sauce, Gravy
       Yield: 6 Servings
  
  
         3 sm hot chilies -- fresh or
   :          dried
         1 TB boiling water
         1 TB oil
       1/2 c  water
         1 TB vinegar
         2    onions -- sliced
       1/2 c  chopped fresh coriander --
   :          or
   :          parsley
         1 ts oregano
         1 ts salt
   
   Remove stems from chilies and break chilies open. Remove seeds and
   cover with the boiling water for 5 minutes. Place them in a blender
   with all the remaining ingredients and blendfor a few seconds. This
   sauce may be stored in the refrigerator until required. Serve at room
   temperature to accompany roast or grilled meats. Makes 1 1/2 cups.
   
   1979. Reprinted in 1986. Lynelle Tume's Latin American Cookbook
   Submitted mcrecipe by patH 1996 Oc
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