Ingredients:
2 pounds red or green chiles, roasted and skinned (18-25 chiles)
2-3 garlic cloves, peeled
½ teaspoon cumin
1 teaspoon salt
Juice of ¼ lime
2 tablespoons oil
1-2 jalapeños seeded (optional)
2 cups water
Blend chiles in food processor until chunky. Add other ingredients and process until smooth. Use immediately or freeze.
— Adapted from about.com
Photo by Alison PennÂ
