Salsa Roja
	   3        dried New Mexico chiles *
	   3        dried serrano chiles **
	   3 cloves garlic -- separated & skins le
	   Boiling water
	   Salt to taste
	*  pasilla, guajillo, or ancho chiles
	** or chile arbol, or Thai bird chiles
	Heat a large flat griddle or skillet over high heat.  Place the chiles on 
	the dry skillet, along with the garlic.  Check them every few minutes, 
	looking for brown spots as they toast on the dry griddle; turn both the 
	chiles and the garlic cloves, keeping an eye on the color and more 
	importantly on the aroma.  When the scent changes and takes on a toasty, 
	rich character, they're done.  Remove them from heat and let them cool for 
	a few seconds. 
	When cool enough to handle (the peppers cool more quickly than the garlic, 
	which in turn takes longer to cook), pull out the stems, veins, seeds and 
	placentas from the chiles.  Tear the skins into medium-sized chunks and 
	place them in a small bowl.  Pour boiling water over them just to cover, 
	then place a smaller bowl or saucer over the peppers to keep them immersed 
	in the water.  Set your timer for at least 30 minutes before continuing. 
	After the peppers have had time to soak well, pour the peppers and water 
	into a blender.  Peel the skins off the garlic cloves (which should smell 
	sweet, smoky and wonderful in their own right) and drop them into the 
	blender as well.  Puree thoroughly.  The sauce will be chunky; if 
	appearance is important, you can strain it through a wire strainer to get 
	the larger pieces of the skin out of the mixture.  (I begrudge the amount 
	of sauce that clings to the mesh myself...) Taste it; add salt and serve 

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