Ancho Chili Paste

8 dried anchos, seeded
2 cloves garlic
1 teaspoon oregano
1 teaspoon salt

Prepare chilies by cracking them open and removing seeds and veins and
stems.  Cover with hot water. Soak for 1 hour.  Drain, but reserve the
soaking liquid.  Place pepper skins in blender and add enough of the
water so that the total amount in the blender is 2 cups.  Add remaining
ingredients and blend until thick and smooth.
Done.