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    Chimayo Red Chile Salsa


    Source of Recipe


    the web

    List of Ingredients




    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

    Recipe



    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.

 

 

 

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