Cooking and Baking

chile water?

So I've got some posole on, after a mis-step in burning my chiles (oops!). Thing is though, I noticed how colorful the water I soaked the chile pods in was the first time I de-seeded, so I saved it, and used it to soften the second (non-burned) set of chile pods that ended up getting pureed in stock for the posole. I sipped a taste of it, and it seems too flavorful to just toss down the drain. However, I can't think of anything to do with it. Any ideas?


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