->Chile Colorado <-

12 dried ancho peppers or dried mild New Mexico red peppers finely chopped

4 dried chipotle peppers or 4 canned finely chopped

3 cups water

1/2 cup finely chopped onion

1 tbs snipped fresh oregano or 1 tsp dried

3 cloves of garlic minced

1 tbs olive oil

1 1/2 cups chopped tomatoes

1/4 tsp salt

1/4 tsp ground cumin

Cut up peppers, discard stems and seeds. Bring water to boil, remove

45 to 60 minutes to

soften. DO NOT DRAIN. Meanwhile in a large skillet, cook onion,

oregano and garlic in hot oil for 3 minutes. Remove from heat and set aside. Place half of the undrained peppers and ha;f of the

chopped tomatoes in a food processor and process until nearly

smooth. Strain through a fine sieve to remove any stems or seeds

from tomatoes and peppers. Repeat this process with the remaining

peppers and tomatoes. Add to onion mixture in skillet along with

salt and cumin. Bring to a boil, reduce heat and simmer uncovered

20 to 25 minutes. Serve with huevos rancheros, grilled meats

and poultry.