From "The Cuisines of Mexico" by Diana Kennedy p. 303 Toast the chiles in a skillet (or on a comal, preferably); do not burn them! When done, allow them to cool. Open them, remove the veins and seeds. Discard the veins. Toast the seeds in the skillet (in a well)ventilated area!). Broil the tomato (about 7 to 10 minutes over a flame or broiler element, turn it and go about 7 to 10 minutes more; the skin should be blistered and toasted with some black spots. I do mine in a tray under an electric toaster oven set on broil. The tomato will begin to ooze juice as it broils ) the tray saves this and protects from making a mess). Grind all (tomato, skin, garlic, toasted chile, seeds ) the ingredients in a blender. The sauce is supposed to have some texture, and have a loose consistency, so use the water rather than overblend. Cascabel chiles are small (ca. 30 mm long x 17 mm dia.), cone*shaped chiles that ripen yellow and then to a red color. When dry, the seeds rattle like a Christmas bell. The recipe assumes you have dried chiles. I had to dry mine fresh off the plant in a food drier before making the recipe the first time. George Nelson <70431.3065@compuserve.com> CHILE-HEADS ARCHIVES From the Chile-Heads recipe list. Downloaded from Glens MM Recipe Archive, G Internet.