Red Salsa

• 12 dried New Mexican chile pepper pods
• 1/2 cup vegetable oil
• 3 cloves garlic
• 1 teaspoon chopped fresh oregano
• 6 large ripe tomatoes, peeled, and seeded
• Salt
• Tostados, for serving
• Food processor

1. Cut the chiles in half and devein and seed them.
2. In a heavy skillet, heat the oil and fry the chiles quickly until they begin to turn a brighter shade of red.
3. Remove with a slotted spoon and place in a bowl of water.
4. Let the chiles soak for 30 minutes.
5. In the skillet with the hot oil, toast the garlic cloves until golden.
6. Place the garlic in a food processor and chop.
7. Add the drained chiles and chop coarsely.
8. Add the oregano and tomatoes and chop coarsely.
9. Remove the salsa to a bowl and set aside at room temperature for 2 hours.
10. Before serving, season to taste with salt.
11. Serve with tostados.

chile pepper, vegetable oil, garlic, fresh oregano, tomatoes, salt, processor

Taken from www.cookstr.com/recipes/red-salsa (may not work)