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Chili Colorado

12 dried ancho peppers or dried mild New Mexico red peppers finely chopped
4 dried chipotle peppers or 4 canned finely chopped
3 cups water
1/2 cup finely chopped onion
1 tbs snipped fresh oregano or 1 tsp dried
3 cloves of garlic minced
1 tbs olive oil
1 1/2 cups chopped tomatoes
1/4 tsp salt
1/4 tsp ground cumin

Cut up peppers, discard stems and seeds. Bring water to boil, remove
from heat. Add peppers and let stand for 45 to 60 minutes to
soften. DO NOT DRAIN. Meanwhile in a large skillet, cook onion,
oregano and garlic in hot oil for 3 minutes. Remove from heat and
set aside. Place half of the undrained peppers and ha;f of the
chopped tomatoes in a food processor and process until nearly
smooth. Strain through a fine sieve to remove any stems or seeds
from tomatoes and peppers. Repeat this process with the remaining
peppers and tomatoes. Add to onion mixture in skillet along with
salt and cumin. Bring to a boil, reduce heat and simmer uncovered
for 20 to 25 minutes. Serve with huevos rancheros, grilled meats
and poultry.


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