4 lg dried chili peppers
boiling water
10 oz can tomato puree
1 1/2 c. water
3 T. chili powder *
1 t. cumin
1 t. garlic salt
Bend the larger end of the dried chilis to pop off the stems and place in a heatproof container that will allow the boiling water to cover them. Soak the peppers in boiling water 20 to 30 minutes, or until softened. Drain. Tear the peppers into one inch sections. Add to the bowl of a food processor with the tomato puree and 1 cup of water; process until smooth. Scrape into a microwave safe bowl, add remaining ingredients, and microwave on medium 10 minutes, stirring every 2. Use for enchiladas, burritos, or tamales.
An excellent sauce for tamales, enchiladas, burritos.
