Red Salsa

1. 1

   Cut the chiles in half and devein and seed them.

2. 2

   In a heavy skillet, heat the oil and fry the chiles quickly until they begin to turn a brighter shade of red.

3. 3

   Remove with a slotted spoon and place in a bowl of water.

4. 4

   Let the chiles soak for 30 minutes.

5. 5

   In the skillet with the hot oil, toast the garlic cloves until golden.

6. 6

   Place the garlic in a food processor and chop.

7. 7

   Add the drained chiles and chop coarsely.

8. 8

   Add the oregano and tomatoes and chop coarsely.

9. 9

   Remove the salsa to a bowl and set aside at room temperature for 2 hours.

10. 10

    Before serving, season to taste with salt.

11. 11

    Serve with tostados.

No additional tips available.