Chimayo Red Chile Salsa Recipe from: The Great Salsa Book by Mark Miller. 8 oz dried Chimay (New Mexico red) chiles (approximately 25), stems and seeds removed 4 cloves roasted garlic 1 tsp salt 1 tsp dried oregano Toast chiles in a dry frying pan. Rehydrate them in 2 quarts of warm water. Drain the chiles, reserving 2 cups of the water, and transfer to blender. If the chiles are not bitter, add the reserved chile water, otherwise add 2 cups plain water