Basic Red Chile Sauce
Sauces Basics Chiles
Last updated 6/12/2012 1:07:23 AM. Recipe ID 33355. Report a problem with this recipe.
Title: Basic red chile sauce
Yield: 16 Servings
8 Dried red chiles (see note)
4 c Water
2 tb Flour
2 tb Vegetable oil
2 Cloves (large) garlic;
1 pn Dried oregano
1 ts Cider vinegar
Date: Fri, 22 Mar 1996 15:48:29 -0500
From: Walt Gray Here is one that I really like.
It works well on Chiles Rellanos.
Wearing gloves, use a small knife to remove chile stems and seeds,
then wash the chiles well. Place in a saucepan with the water and
bring to a boil over high heat; boil for 5 minutes, then allow to sit
for 10 to 15 minutes. Whirl the water and chiles in a food processor
or blender, in batches if necessary, for 20 to 30 seconds, or until
the skins are finely chopped. Pass through a strainer, pressing the
chile pieces through with a wooden spoon. In a medium skillet, make a
roux by combining the flour and oil. Saute over low heat for 2
minutes, then add the garlic, chile mixture, oregano and vinegar.
Stir well and simmer for 15 to 20 minutes. The sauce will keep in the
refrigerator, tightly covered, for about 5 days, or it can be frozen
for 2 to 3 months.
NOTE: For a spicy sauce, use 1 New Mexico and 7 California chiles.
Eliminate the New Mexico chile for a milder sauce.
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