Chile de Arbol Salsa


1 ounce dried arbol chiles (about 40) stemmed and seeded
2 Roma tomatoes, blackened
1 teaspoon minced roasted garlic
1/4 tsp ground toasted cumin
1/4 tsp ground toasted oregano
1/4 tsp salt

Toast the chiles and rehydrate them in 1 quart of warm water for 
about 40 minutes. Drain the chiles, reserving 1 cup of the water and 
transfer to a food processor or blender. If it is not bitter, add the 
reserved chile water. Otherwise, add 1 cup of plain water. Add 
remaining ingredients and puree. 
Yield: about 1-1/2 cups
Heat level: 9 - 10

Recipe from Mark Miller's "The Great Salsa Cookbook:"

"When things are blackest, I just tell myself 'Cheer up, things 
could be worse!' And sure enough, they get worse."


Skeeve (meananti@ba.isu.edu)