Speaking of dried chiles, here's a recipie I love that I saw on some Tv cooking show (actually made something I saw on Tv, a miracle.)

I don't know the exact quantities, but this one is hard to kill and easy to fix if it doesn't come out to your liking. A food processor is, I think, essential to this recipie.

you combine different varities.

Dump some olive oil in a saute pan, about 1/4 cup or so, you can always add more later if you need it.

Add everything else (not pasta and cheese, though) in the pan and saute on low-medium heat for a few minutes (ingredients need not be chopped before sauteing)

Add everything to a food processor, process until nothing is recognizable (it will not be smooth, though.)

I usually return to saute pan, taste, and adjust seasoning.

Serve over pasta, top with fresh parmesan (the parmesan really adds a lot to this recipie, don't use the stuff in the cans!) A little of this goes a long way, I use only about 1 tablespoon per serving unless I make a wimpy batch. You can also add a little extra olive oil to stretch it out a little, the oil picks up the flavor and some of the heat.

Chile-Heads Digest V3 #052

From the Chile-Heads recipe list. Downloaded from Glen's Mm Recipe Archive, http://www. Erols. Com/hosey.