Preparation:

Toast chiles in a dry frying pan. Rehydrate them in 2 quarts of warm water. Draing the chiles, reserving 2 cups of the water, and transfer to blender.

If the chiles are not bitter, add the reserved chile water, otherwise add 2 cup plain water. Add garlic and salt and purée. Stir in oregano.

Servings:
Source: Jane Waddell; from "The Great Salsa Book" by Mark Miller
Submitted by: Recipe Group Member
Date: Aug 2, 1995

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