Sauces And Salsas Recipe
Ingredients
| 10 to 12 dried New Mexican red chiles | ||
| Vegetable oil | 2 Tablespoon | |
| 1 medium-size onion, chopped | ||
| Garlic | 2 Clove (5gm), chopped | |
| 1 to 2 cups water or broth | ||
| 1 teaspoon oregano, preferably Mexican | ||
| Pinch of ground cumin | ||
| Salt | To Taste | |
Directions
Arrange the chile pods on a baking pan and place them in a 250°F oven for 10 to 15 minutes, or until the chiles become very aromatic.
Be careful not to let them burn.
Remove the stems and seeds and crumble the pods into a saucepan.
Cover the chiles with very hot water and allow them to steep for 15 to 20 minutes to soften.
Drain them and remove from pan.
Be careful not to let them burn.
Remove the stems and seeds and crumble the pods into a saucepan.
Cover the chiles with very hot water and allow them to steep for 15 to 20 minutes to soften.
Drain them and remove from pan.
Chef
