| 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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