Instructions: Seed and stem chilies under cold running water. Break into one-inch pieces. Place in medium bowl. Add boiling water and soak one hour.

Strain chilies through sieve, reserving liquid. Add tomatoes, garlic, salt, oregano, cumin and tumeric, and blend well. Pour mixture into heavy small saucepan. Add one cup reserved soaking liquid. Bring to boil, stirring constantly. Reduce heat and simmer until sauce thickens and coats spoon, ten to fifteen minutes. Serve at room temperature.

Makes 2 cups

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.