Salsa de chile de arbol

Yield: 1 servings

Measure Ingredient
15 Chiles de arbol; stemmed and seeded; up to 20
2 mediums Tomatoes; roasted; seeded, peeled
2 cloves Garlic; minced
2 tablespoons Vinegar
¼ teaspoon Cumin powder
¼ teaspoon Oregano

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.

Similar recipes