Plenty of variations on this one are possible by using different chiles. The procedure is about the same for any degree of hotness.
Two or three dried anchos;
Two or three New Mexico chiles (the long red ones or something close);
One big tomato
half a yellow onion
clove or two of garlic
some olive oil
Put the chiles on a flat frying pan and roast—no oil—on medium heat pressing down with a spatula or something flat and spatula-like.
After they’re toasted on both sides, cut the tops off and dump the seeds out. Slice ’em up a bit and put in a bowl of warm water for five to ten minutes.
Dice up the tomato and onion.
Put everything in a blender, chop, blend and add some olive oil along the way.
Glorp into a bowl and add some salt and, if you got the chiles too brown and it’s too bitter, add a little molases.
Makes a great dip or sauce on about anything. Works very well with sour cream.
This session went well—about six tracks total and a lot of no pressure recording. We’ll have a few audio tracks up after Thanksgiving.
We kept it real simple, saying screw the bleed (we all play real loud anyway) and forgoing the baffles and such. It made for a nicer environment and really helped with communication.
Yesterday before heading to the studio, I registered the new site. Today, we’re getting ready to head back to the studio and things are starting to happen.
First off, this blog-looking homepage. It’s in wordpress, which I really like and, yes, this a generic theme we’re using—but it’s a nice one and we’ll trick it out for sure.
More later but I’ve got dinner started and gotta run.