| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Eggs |
|
Sauce |
1 |
Servings |
INGREDIENTS
| 3 |
lg |
Dried Ancho chiles; stems and seeds removed |
| 1 |
|
Dried Pasilla; stem and seeds removed |
| 1 |
lg |
Onion |
| 2 |
|
Cloves garlic; chopped |
| 1/2 |
ts |
Dried oregano |
| 1/4 |
ts |
Ground cumin |
| 1/4 |
c |
Veggie oil |
| 1/4 |
c |
Distilled white vingegar |
| 1 1/2 |
ts |
Sugar |
INSTRUCTIONS
Cover chiles with hot water, let sit for 15 min. Combine chiles, and 1/4 to
1/2 cup of the water they were soaking in, onion, garlic, oregano and cumin
in a blender and puree. Saute the mixture in oil for 5 min add vinegar and
sugar and bring to a boil. Reduce heat, simmer until thick about 5-8 min.
I checked my my "whole Chile Pepper Book" and there's a recipe on p. 129
for shrimp in adobo sauce. The cookbook says that its "a sauce made with
chiles, vinegar, herbs and garlic that is popular in the Philippines as
well as in Mexico" -- Erica Wissolik <EWISSOLIK@crs.loc.gov>
CHILE-HEADS ARCHIVES
From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.
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