Recipe - Chili Salsa Beef

One fourth cup 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 teaspoon Salt
Three fourths cup Orange juice

Heat oil in a heavy skillet. Add chilies and stirfry 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

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini