10 Red Chiles (if you remove them from the top of your ristra it will still look good while hanging)
3 to 4 cups water, vegetable broth or chicken broth
Remove and discard the stems and the seeds from the chiles. Rinse chiles.
Boil 3 to 4 cups of water, vegetable or chicken broth.
Pour the liquid over the chiles in a heat proof bowl. Let soak for 20 minutes.
Transfer to a blender, working in batches if needed. Blend until smooth. Pass through a ﬁne mesh strainer if desired.
You can use the purée to make New Mexico Red Chile, Enchilada Sauce, Tortilla Soup, or any other southwestern recipe you choose.