SALSA USING CHIMAYO OR NEW MEXICO CHILES

1/2 lb dried New Mexico chiles (or chimayos if you have access to 'em)
2 quarts water
6 cloves roasted garlic
1/2 to 3/4 tsp salt (more or less to taste)
1 TB dried oregano (preferably Mexican), quickly roasted in a flying pan
  (don't burn it)

Seed and stem chiles then in a hot frying pan (cast iron works much
better), "roast" the chiles for about 3 minutes.  If the heat is
to hot or you do it too long you will burn them and they will become
bitter.  Turn once in a while.

Put water in a pot and add chiles.  Simmer about 20 minutes.  Remove
chiles, keeping the water if it doesn't taste bitter (if it does
use plain water for rest of the recipe).

Put cooled chiles, water, garlic and salt in a blender and puree.
Push the results through a strainer, keeping the liquid.  Add
oregano and serve warm.


From: Brad <bradb@netcom.com> 
Newsgroups: rec.food.recipes 
Date: 30 Mar 1994 04:18:21 -0500