8 Ounce, stemmed (New Mexico Red, With Seeds, About 25)
4 Clove (20 gm)
1 Tablespoon, toasted and ground
Toast the chiles and rehydrate them in 2 quarts of warm water.
Drain the chiles, reserving 2 cups of the water, and transfer to a blender.
If it is not bitter, add the reserved chile water; otherwise, add 2 cups of plain water.
Add the garlic and salt to the blender and puree.
Stir in the oregano.