Chilies – pasillas or anchos or dried red or mild New Mexico chilies, washed, seeded and deveined
2
md
Garlic cloves, peeled
1
ts
Salt
3/4
c
Orange juice
INSTRUCTIONS
Heat oil in a heavy skillet. Add chilies and stir-fry them. Place fried
chilies, garlic, salt and orange juice in a processor and blend. If the
salsa is too thick, add more orange juice. Season to taste with salt.
Source: Patricia Quintana, Mexican cookbook author
Posted: Robert Bass Corona, CA
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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