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
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