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chimayo-red-chile-salsa recipe

Date: Wed, 02 Aug 1995 15:20:09 MDT
 From: jane waddell (jtw@hpfcjtw.fc.hp.com)
 from "The Great Salsa Book" by Mark Miller.
 Chimayo Red Chile Salsa
 8 oz dried Chimay (New Mexico red) chiles (approx 25),
      stems and seeds removed
 4 cloves roasted garlic
 1 t salt
 1 t dried oregano
 Toast chiles in a dry frying pan. Rehydrate them in
 2 quarts of warm water. Draing 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 c. plain water. Add garlic and salt
 and puree. Stir in oregano.
 kwvegan vegan