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How to make it

  • Pour boiling water over chili peppers; let fresh chili peppers stand 1 minute; drain. Cool under cold water. Remove stems, seeds and membrane; chop.
  • Chop bell pepper. Grind or puree chili peppers and bell pepper with garlic, cumin, oregano, paprika and salt. When pulverized, add vinegar and oil.
  • Add bread a few pieces at a time; mix until bread softens and blends in. Store in refrigerator for up to a week or freeze for later use.
  • If using dried chili peppers, let stand in boiling water for 20 minutes before draining.

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