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Classic Red Chile Sauce

Recipe By :
Serving Size :6
Cuisine :
Main Ingred. :
Categories :Spices Mexican

Amount Measure Ingredient -- Preparation Method
-------- ------------- --------------------------------
2 c Cups
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
3 c Water
1/2 o 3/4 cup powdered red chile 4 Tbsp shortening
3

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: 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
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini


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