INGREDIENTS

INSTRUCTIONS

From: tpogue@ids2.idsonline.com (terry pogue)
Date: Sun, 30 Jun 1996 18:41:13 +0100
Heat the oil over medium heat in a 1 to 2 quart saucepan. Add the onion and
garlic and saute gently for about 5 minutes or until the onion is wilted,
translucent and turning yellow. Stir in the oregano, cumin, and flour and
cook stirring constantly, until this mixture bubbles up and begins to turn
a very light brown, almost 3 minutes. Remove pan from heat.
In a separate bowl, mix the powdered chilies and water until they are
smoothly blended. Pour them into the flour-onion paste, stirring to prevent
lumps. Return the pan to medium heat and bring the sauce to the boiling
point. Stir from time to time until you begin to see bubbles. Since red
chilies scorch quite easily, how much you have to stir this sauce depends
on the quality of your cookware. Stir constantly and watch carefully the
first time. When the sauce just begins to show signs of active boiling,
reduce heat to low and simmer, covered for 2 to 3 minutes more. Make sure
to stir a few times, reaching thoroughly around the bottom and sides of the
pan to catch any lumps beginning to form. When the sauce is thickened,
smooth and no long raw-tasting, add the salt. Remove from heat and set
aside until needed.
Red chili mellows as it stands and keeps well for a week or more in the
refrigerator.
Per serving: 338 Calories; 28g Fat (73% calories from fat); 4g Protein; 20g
Carbohydrate; 0mg Cholesterol; 2268mg Sodium
MC-Recipe Digest V1 #135
From the MasterCook recipe list.  Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.

A Message from our Provider:

“Moses was called \”God’s friend\”. Are you?”