Chimayo Red Chile Salsa
Kay Ulibarri – Christ the Rock, Farmington, N.M.
dried Chimayo New Mexico red chiles (about 25)
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.
Serve with tortilla chips, enchiladas, grilled or roasted meats, chicken, and grilled shrimp.