Sauces And Salsas
|Dried new mexican red chiles||12|
|Vegetable oil||2 Tablespoon|
|Onion||1 Medium, chopped|
|Garlic||2 Clove (10 gm), chopped|
|Water/Broth||2 Cup (32 tbs)|
|Oregano||1 Teaspoon (Preferably Mexican)|
|Ground cumin||1 Pinch|
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.