Yield: 1 servings
|15 \N||Chiles de arbol; stemmed and seeded; up to 20|
|2 mediums||Tomatoes; roasted; seeded, peeled|
|2 cloves||Garlic; minced|
|¼ teaspoon||Cumin powder|
Chile Pepper magazine 3-96 makes 12 oz Dry toast the chiles in a skillet. Remove and cover with water to rehydrate for about 20 min. Drain.
Blend or process all ingredients together to desired smoothness. Add water as necessary if the sauce is too thick.
Posted to MM-Recipes Digest by "Rfm" <Robert-Miles@...> on Aug 09, 98, converted by MM_Buster v2.0l.