Red dried Japanese chile Salsa (JC) or Chile de Arbot Salsa (CA)
Dried red JC or CA chile pods are about 2 - 3 inches long: 12 pods per blender batch of chile
1. Put 2 Tbs oil in your favorite frying pan at medium heat
2. Toast 12 pods of JC or CA until almost black with 1 small clove of chopped garlic and 1/4 cup of chopped onions.
3. separate stems from chiles as you put the chiles, garlic and onion into the blender - seeds are ok; add 2 cups water, plus one 6 oz can tomato sauce
4. Add 1 tsp salt; 1 tsp sugar; 1 tsp cumin; 1 tsp oregano and 1/3 cup fresh cilantro
5. blend all ingredients together at liquid speed for a few minutes, adding more water if needed and blend again
6. make the thickness of the sauce to your liking. It will thicken a little after setting
7. You can leave in out on the counter for about a day and use what you need for your meal or a dip with chips and keep the rest in the fridge.
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