Several recipes call for cooking (or wet reconstituting) dried chilies, then straining out the skin and seeds.
A food processor prepares them....but what do I strain the mash with ??
I've tried pressing through a metal mesh strainer with a rubber spatula, but that seems to be very messy and slow.
How about a chinois ?
What about squeezing through cheesecloth or a loose nylon strainer ?
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