Side Pannel
Classic Red Chile Sauce
Classic Red Chile Sauce
- Recipe Submitted by ADMIN on 09/26/2007
Category: Mexican, Sauces
Ingredients List
- 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
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
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
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