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CATEGORY CUISINE TAG YIELD
Grains Dip 6 Servings

INGREDIENTS

1 oz Dried Arbol chiles (about 40) stemmed and seeded
2 Roma tomatoes; blackened
1 ts Minced roasted garlic
1/4 ts Ground toasted cumin
1/4 ts Ground toasted oregano
1/4 ts Salt

INSTRUCTIONS

Skeeve                      meananti@ba.isu.edu Recipe from Mark Miller's
"The Great Salsa Cookbook:" 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
CHILE-HEADS ARCHIVES
From the Chile-Heads recipe list.  Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.

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