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4
Easy
By Keith Floyd
Published 1989
First make the chilli Purée. Put the ancho chillies into a bowl, cover with water and weight them down with a plate so that they are all submerged in the water. Leave overnight, drain, then remove the stems and seeds. Purée the chillies in a blender or food processor with the lime juice and whisk in the olive oil. Season with salt to taste. This makes about
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