1/4 c Olive or vegetable oil
4 Chilies – pasillas or
– anchos or dried red or – mild New Mexico chilies, – washed, seeded and – deveined 2 md Garlic cloves, peeled
1 ts Salt
3/4 c Orange juice
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