Categories: Relishes, Sauces 
      Yield: 1 servings 
  
    1/4 c  Olive or vegetable oil 
      4    Chilies - pasillas or 
           - anchos or dried red or 
           - mild New Mexico chilies, 
           - washed, seeded and 
           - deveined 
      2 md Garlic cloves, peeled 
      1 ts Salt 
    3/4 c  Orange juice 
  
  Heat oil in a heavy skillet.  Add chilies and stir-fry them. Place fried 
  chilies, garlic, salt and orange juice in a processor and blend. If the 
  salsa is too thick, add more orange juice. Season to taste with salt. 
   
  Source: Patricia Quintana, Mexican cookbook author 
   
  Posted: Robert Bass   Corona, CA