Choose the dried chiles for your dish. They range in "heat" from mild to
very hot, so ask your merchant to point the way. Prepare the chiles by
slitting or cracking them open and removing the seeds and veins. The seeds
and veins are what makes the chiles hot, so you should clean the peppers
according to how hot you wish them to be. Place the chile skins in a bowl
and add enough hot tap water to cover. Allow them to sit for 1 hour, then
drain, reserving the liquid. Place the pepper skins in a blender and add
enough of the reserved water to bring the total amount in your machine to 1
pint. Add the garlic, oregano and salt. Blend until the mixture is thick
and smooth.
Recipe by: Jeff Smith The Frugal Gourmet
Posted to recipelu-digest by "Christopher E. Eaves" <cea260@airmail.net> on
Feb 6, 98
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