Classic Red Chile Sauce Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
2 cup: Cups,
10: Dried red New Mexican chiles,
1 medium: Onion, chopped
2 Cloves: garlic, chopped
2 tbsp: Bacon drippings or vegetable oil,
1/2 tsp: Ground cumin, optional
3 cup: Water,
Directions:
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:
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
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
Source from luhu.jp
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:
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
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
Source from luhu.jp