Place dried Chili Pods in large stockpot and completely cover with water.
Bring to a boil and cook until pods are extremely soft and stems remove
easily. Remove all stems but leave seeds. Seeds are heat. Once pods are
softened, place in food processer or blender and emulsify until seeds are
chopped and not visible. While processing add all remaining ingredients
except beer. Once the processing is completed return emulisified sauce to
stockpot, add beer and cook-down to desired consistency.
Suggested Wine: Miller Genuine Draft while cooking Serving Ideas
: Use with your favorite Enchiladas, or Mexican dish
NOTES : You can use mild, medium or hot chili pods. If you'd like to tone
it down you can also add tomato paste or processed/blended
tomatoes etc.
This recipe started out as Charleys "Six Pack" Enchilada sauce but
as I was
drinkin' the six pack I added one to the sauce....great
discovery.<g> I'm
always open to suggestions and comments....so if ya have any send
to me
at... cvanbure@nctsdg.navy.mil
Charley Van Buren
A Message from our Provider:
“Exercise daily — walk with the Lord.”
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