7:10 AM 3/24/98
rfc

>   If you're asking yourself "why so hot?"  This salsa has a terrific
> flavor.  It's well rounded and is great on a variety of foods of
> Jaliscan origin.  Use it in moderation.  I like it by the ladleful.
> 
> ***WARNING***
> 
>   This stuff is hot and can hurt you.  Be careful when you remove the
> lid from the pot after soaking and especially when you remove the lid
> from the blender.  Take it off while holding your breath, set down
> the lid and walk away until the fumes die down.
> 
> Salsa de chile arbol
> --------------------
> 
> 20 to 50 chiles de arbol
> 1/4 meduim onion
> 3 to 4 cloves garlic, peeled
> pinch oregano
> 1/4 cup cider vinegar
> salt to taste
> 
>   Place chiles in a 300F oven and toast until you can just smell 
> the roasting aroma.  Do not burn them or they'll be bitter.
> Place the chiles in a saucepan with the onion and garlic.  Add a
> cup or so of water and bring to a boil and then remove from the
> heat and cover the pan.  Let stand 20 to 30 minutes.  Remove
> stems from chiles and place in a blender along with the onion,
> garlic and other ingredients.  Blend until smooth, adding some
> of the soaking water to thin out the mixture.  It should be
> somewhere between water and tomato paste in thickness.  Will
> keep for weeks in the refrigerator.
> 
> Rick
> 