| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Mexican | Sauces, Mexican, Spices | 6 | Servings |
INGREDIENTS
| 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 |
INSTRUCTIONS
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 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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