Instructions: Combine chilies and boiling water-let soak 30 min. Remove stems and seeds and chop.

In non-aluminum saucepan, heat the oil and saute the onion, sweet pepper, and chipoltes until onion is slightly tender, 1-2 min. Add the chilies, soaking water, tomatoes and oregano and remove from heat. Process briefly in blender until ingredients are well mixed, but still chunky. Use for BBQ, or any cooked dish. Great when mixed with sour cream for dip.

Makes appx 3 1/2 cups.

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