|20||Dried red chili pods, stems|
|And seeds removed|
|¼ teaspoon||Cilantro seeds|
|¼ teaspoon||Cumin seeds|
|1 teaspoon||Dried oregano|
|¼ cup||Onion, coarsely chopped|
|3 cups||Warm water|
Contributed to the echo by: Leti Labell Originally from: Mexican Microwave Cookery, by Carol Medina Maze Chili Colorado Power level: medium high Cooking time: 20 minutes Coarsely grind the cilantro and cumin seeds in a spice grinder, and then put into the bowl of the food processor. Break the chili pods into small pieces, and coarsely grind in the spice grinder, and then add to food processor bowl. Add the garlic and onion to the food processor, and process until the onions are chopped.
Add the remaining ingredients and process until pureed. Place the mixture in a 2-quart casserole dish. Cover and microwave on 70% (medium high) for twenty minutes, stirring after 10 minutes. (I assume you could make it on top of the stove, too.) Makes 3-½ cups.
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