| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
California |
Sauce |
16 |
Servings |
INGREDIENTS
| 8 |
|
Dried red chiles (see note) |
| 4 |
c |
Water |
| 2 |
tb |
Flour |
| 2 |
tb |
Vegetable oil |
| 2 |
|
Cloves (large) garlic; chopped |
| 1 |
pn |
Dried oregano |
| 1 |
ts |
Cider vinegar |
INSTRUCTIONS
Date: Fri, 22 Mar 1996 15:48:29 -0500
From: Walt Gray <waltgray@mnsinc.com>
Here is one that I really like. It works well on Chiles Rellanos.
Wearing gloves, use a small knife to remove chile stems and seeds, then
wash the chiles well. Place in a saucepan with the water and bring to a
boil over high heat; boil for 5 minutes, then allow to sit for 10 to 15
minutes. Whirl the water and chiles in a food processor or blender, in
batches if necessary, for 20 to 30 seconds, or until the skins are finely
chopped. Pass through a strainer, pressing the chile pieces through with a
wooden spoon. In a medium skillet, make a roux by combining the flour and
oil. Saute over low heat for 2 minutes, then add the garlic, chile mixture,
oregano and vinegar. Stir well and simmer for 15 to 20 minutes. The sauce
will keep in the refrigerator, tightly covered, for about 5 days, or it can
be frozen for 2 to 3 months.
NOTE: For a spicy sauce, use 1 New Mexico and 7 California chiles.
Eliminate the New Mexico chile for a milder sauce.
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