Chimayo Red Chile Salsa
- 8 oz dried Chimayo New Mexico red chiles (about 25)
- 4 cloves roasted garlic
- 1 tsp salt
- 1 tbsp dried oregano 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.