'EVERYTHING' SALSA

4 New Mexican or guajillo chiles 
4 chipotle or morita chiles 
2 1/2 pounds vine-ripened tomatoes, cut in half 
1 sweet red onion, quartered 
1 head of garlic, top sliced off 
1 large sprig oregano or marjoram 
4 cups water 
2 teaspoons salt 
1/4 cup half-and-half 


Rinse and stem the chiles, then place in a large pot. Add the tomatoes, onion,
garlic, oregano, water and salt. Bring to a simmer, then reduce heat to very,
very low. Simmer for 30 minutes. Place half of the solid ingredients in a
blender. Add about 1 cup of the liquid (do not use all of the liquid or the
sauce will be too thin). Process until the ingredients are pureed. 

Push the puree through a fine sieve into a large saucepan. Use a spatula to
scrape off all bits of puree from the bottom of the sieve.

Repeat with the remaining solids and 1 more cup or so of the liquid.

Simmer the sauce for about 10 minutes, tasting for seasoning.

Add the half-and-half and continue to simmer for 5 minutes, until the sauce
smooths out and the flavors come together. Yields about 1 quart salsa. 

PER TABLESPOON:
10 calories
0 g protein
2 g carbohydrate
0 g fat (0 g saturated)
0 mg cholesterol
69 mg sodium
0 g fiber