Categories: Sauces, Microwave 
      Yield: 3 servings 
  
     20    Dried red chili pods, stems         4 cl Garlic 
           And seeds removed                 1/4 c  Onion, coarsely chopped 
    1/4 ts Cilantro seeds                      1 ts Salt 
    1/4 ts Cumin seeds                         3 c  Warm water 
      1 ts Dried oregano                   
  
  Contributed to the echo by: Leti Labell Originally from: Mexican Microwave 
  Cookery, by Carol Medina Maze Chili Colorado Power level: medium high 
  Cooking time: 20 minutes Coarsely grind the cilantro and cumin seeds in a 
  spice grinder, and then put into the bowl of the food processor. Break the 
  chili pods into small pieces, and coarsely grind in the spice grinder, and 
  then add to food processor bowl. Add the garlic and onion to the food 
  processor, and process until the onions are chopped. 
   
  Add the remaining ingredients and process until pureed. Place the mixture 
  in a 2-quart casserole dish. Cover and microwave on 70% (medium high) for 
  twenty minutes, stirring after 10 minutes. (I assume you could make it on 
  top of the stove, too.) 
   
  Makes 3-1/2 cups.