Skeeve meananti@ba.isu.edu Recipe from Mark Millers "The Great Salsa Cookbook:" 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 CHILE-HEADS ARCHIVES From the Chile-Heads recipe list. Downloaded from Glens MM Recipe Archive, G Internet.
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