background image

Chimayo Red Chile Salsa

image
  • Serves: n/a
  • Source: n/a
  • Submitted by: Recipe Group Member
  • Date: n/a
Print

This is just one of over 9,000 recipes we've collected since early 1996. Many of these recipes have been passed down from family member to family member and then shared with friends and then, with Mike Pitzer's Salsa Recipes. When it comes to recipes, the real secret is that all of our recipes always have been, and always will be free!

Ingredients:

Directions:

  1. 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.

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

You may also like

MPitzer on SaatchiArt.com image