| 1 | Choose the dried chiles for your dish. |
| 2 | They range in "heat" from mild to very hot, so ask your merchant to point the way. |
| 3 | Prepare the chiles by slitting or cracking them open and removing the seeds and veins. |
| 4 | The seeds and veins are what makes the chiles hot, so you should clean the peppers according to how hot you wish them to be. |
| 5 | Place the chile skins in a bowl and add enough hot tap water to cover. |
| 6 | Allow them to sit for 1 hour, then drain, reserving the liquid. |
| 7 | Place the pepper skins in a blender and add enough of the reserved water to bring the total amount in your machine to 1 pint. |
| 8 | Add the garlic, oregano and salt. |
| 9 | Blend until the mixture is thick and smooth. |
| 10 | This recipe makes 1 pint |
