Red Salsa

• 12 dried New Mexican chile pepper pods
• ½ cup vegetable oil
• 3 cloves <

Cut the chiles in half and devein and seed them.

In a heavy skillet, heat the oil and fry the chiles quickly until they begin to turn a brighter shade of red.

Remove with a slotted spoon and place in a bowl of water.

Let the chiles soak for 30 minutes.

In the skillet with the hot oil, toast the garlic cloves until golden.

Place the garlic in a food proces