 |
BASIC RED CHILE SAUCE
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Condiments Mexican
Sauces
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
8 ea Dried red chiles*
4 c Water
2 tb Flour
2 tb Vegetable oil
2 lg Garlic cloves, chopped
1 pn Dried oregano
1 t Cider vinegar
*For a spicy sauce, use 1 New Mexico and 7 California
chiles. Eliminate the New Mexico chile for a milder
sauce. 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.
- - - - - - - - - - - - - - - - - -
|
