Add salt, oregano and garlic
puree. Add ground red chile gradually, kneading it in with hands. Gradually knead
in the chile paste.
Place in large ceramic bowl, cover with plastic and refrigerate
Drain any liquid. Use in a day or two, or divide into individual portions and
Yield: 6 pounds
* Garlic Puree: Peel 8 whole heads of garlic by smashing the cloves with the
side of a wide knife; the peel will slip off easily then. Put the peeled garlic
in a blender with about 2 cups of water, and puree. Drain, if necessary, and store
in a tightly closed glass jar in the refrigerator.