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