Date: Wed, 02 Aug 1995 15:20:09 MDT
From: jane waddell (email@example.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.