Instructions: Cut the chile peppers open. Discard the seeds. Cook the chiles in a small pot of boiling water until they are softened (about 5 minutes). Drain, reserving the amount of liquid specified in the ingredients. Puree the chiles with the liquid. Transfer the chili paste to a bowl. Heat the olive oil in a large, heavy skillet over medium heat. Add the chopped onion and garlic. Saute until golden (about 6 minutes). Mix in the ground cumin, oregano and the specified amount of chili paste. Cook for 3 minutes, stirring occasionally. Add the tomatoes and the broth. Simmer until slightly thickened (about 20 minutes). Season to taste with salt and pepper. Cover. Refrigerate. Rewarm before using. Joel.Ehrlich@salata.com

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