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 blend for 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 mc