1/4 cup Olive or vegetable oil
4 Chilies - pasillas or anchos or dried red or mild New Mexico chilies, washed, seeded and deveined
2 medium Garlic cloves, peeled
1 tsp Salt
3/4 cup Orange juice
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Heat oil in a heavy skillet. Add chilies and stir-fry them. Place fried chilies, garlic, salt and orange juice in a processor and blend. If the salsa is too thick, add more orange juice. Season to taste with salt.
Source: Patricia Quintana, Mexican cookbook author
Posted: Robert Bass Corona, CA
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