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Recipe from: The Great Salsa Book by Mark Miller.
8 ounce dried Chimay (New Mexico red) chiles (approximately 25), stems and seeds removed
4 cloves roasted garlic
1 teaspoon salt
1 teaspoon 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