Title: Chile De Arbol Salsa
Categories: Spice Salsa
Yield: 1 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

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

Recipe from Mark Miller's "The Great Salsa Cookbook:" Skeeve meananti@ba.isu.edu From the Chile-Heads Recipe Collection URL: http://chile.ucdmc.ucdavis.edu:8000/www/recipe.html

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