Quote:
Originally posted by red-beard
I need to re-vamp my recipe. I now have access to 'Salsa roja' which is what my wife makes every couple of months. You start with garlic cloves and dried red chili's. You boil these and then pulverize them with a blender. You then strain the mixture to get out the hard chunks and are left with a red liquid.
She uses this to make enchiladas. It can also be the basis for chili, with no need to use chili powder.
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That sounds great. I'd add a little cumin, thyme and garlic. Yum!