Title: CLASSIC RED CHILE SAUCE
Yield: 6 servings
|10||dried red new mexican chiles|
|1 md onion, chopped|
|2||cloves garlic, chopped|
|2||TB||bacon drippings or vegetable oil|
|1/2||TS||ground cumin optional|
|1/2||to 3/4 cup powdered red chile 4 tbsp shortening 3 tbsp flour 1|
|medium onion, chopped 2 cloves garlic, chopped 2 to 3 cups water|
Arrange chiles on baking pan sheet and place in a 200 F oven for 5
minutes or until the chiles smell like they are toasted. Remove the
stems and seeds.
Saute the onions and garlic in the oil until soft.
Place all ingredients in a blender with a cup of the water and puree
to a smooth sauce.
Stir in additional water, bring to a boil, reduce heat, and simmer
for an hour. The sauce should be smooth and thick.
To make the sauce from powder:
Melt 2 Tbsp shortening in pan, and stir in the flour. Cook the roux
over medium heat until browned, stirring constantly. Add onions,
garlic, 1 Tbsp oil, and saute until the onion is soft. Stir in the
chile powder and heat for 1 minute. Add water, bring to a boil,
reduce heat, and simmer for an hour.
The Whole Chile Pepper From the collection of Jim Vorheis