DRIED CHILI PEPPERS RECIPES

Steps:

• In a Dutch oven, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels; drain, reserving 3 tablespoons drippings. , In the drippings, cook the beef, pork and onions until meat is no longer pink; drain. Add the garlic, peppers and seasonings; cook and stir for 1-2 minutes., Stir in the tomato puree, broth and tomatoes. Bring to a boil. Reduce heat; cover and simmer for 1 to 1-1/2 hours or until meat is tender. Garnish with reserved bacon and cheese if desired.

Steps:

• Remove the stems, seeds, and veins from the chiles. Discard.
• Peel the cloves of garlic.
• Chop the cilantro. You can use the stems.
• Put all the ingredients in a pan.
• Add just enough water to cover the ingredients, about 4 cups.
• Bring the water to a boil then reduce the heat to low.
• Simmer for 1 minute then turn off the heat.
• Allow the ingredients to soak for 15 minutes. The dried chiles will reconstitute at this time.
• Pour all of the ingredients including 2 cups the soaking water into the blender.
• Blend until smooth, about 2 minutes. Add a little water if needed to blend.
• Strain the mixture into mixing a bowl. Discard the paste that remains in the strainer.
• Heat 2 tablespoons of cooking oil in your saucepan over medium heat then add the strained salsa and 1 tsp. salt.
• Turn the heat to low. Add up to a cup of soaking water to get the desired consistency. 
• Simmer the salsa for 30 minutes until it thickens. The salsa will darken in color during this time.
• Taste the salsa and add salt if needed to get the desired taste.