Title: Chile De Arbol Salsa
Categories: Dip
Yield: 6 Servings

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

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.