El Charro Salsa De Chile Colorado (basic Red Chile Sauce)

Take time each day to inform your conscience by reading God’s Word. Never train yourself to ignore your conscience, but respond quickly to its warnings. And then cleanse your conscience through consistent confession as you seek forgiveness from those you've sinned against – whether God or others. Those things will strengthen your conscience so that you can enjoy the freedom and blessings of a clear conscience before God.

John MacArthur

CATEGORY	CUISINE	TAG	YIELD
	Mexican	Mexican	1	Servings

INGREDIENTS

12		Dried red chiles
2	qt	Water, boiling
3	T	Oil
1/4	c	Garlic puree, *
1/2	t	Salt, or to taste
3	T	Flour

INSTRUCTIONS

Garlic Puree - peel 8 whole heads of garlic by smashing the cloves
with the side of a wide knife; the peel will slip off easily then.  Put
the peeled garlic in a blender with about 2 cups of water, and  puree.
Drain, if necessary, and store in a tightly closed glass jar  in the
refrigerator.  Salsa De Chile Colorado is used in countless Mexican
dishes. It is  available canned and is usually called enchilada sauce.
But nothing  commercial is as good as the sauce you make yourself from
dried red  chile peppers.  To prepare a sauce, the peppers are softened
in boiling water, then  ground into a rich red paste. The paste is
thinned with the cooking  liquid for use as a sauce for enchiladas, et
cetera. Left unthinned  and spiced with oregano and vinegar it becomes
adobada and is used as  a marinade for carne (beef) adobada or puerco
(pork) adobada.  Wash chiles in cold water and remove stems. Cook in
boiling water  until tender. Remove chiles and reserve the cooking
liquid.  Place a few of the chiles in a blender, along with 1/2 cup
resreved  liquid, and blend to a paste. Remove to bowl. Repeat with
remaining  chiles. (It is now unseasoned red chile paste).  Heat oil in
a large skillet. Add garlic puree and flour, stirring  until four
browns. Add the chile paste, stirring constantly until it  boils and
thickens. Season with salt. Thin slightly with cooking  liquid.  Yield:
2 quarts  Recipe By     : El Charro Cafe Favorite Recipes  From: El
Charro Cafe Favorite Recipes  File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

A Message from our Provider:

“He who kneels before God can stand before anyone.”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 507 Calories From Fat: 375 Total Fat: 42.4g Cholesterol: 0mg Sodium: 1225.9mg Potassium: 180.6mg Carbohydrates: 29.1g Fiber: 1.3g Sugar: <1g Protein: 4.6g

The Holy Spirit used four Greek words that are transliterated “baptism” or like derivatives in our English Bibles. In its context, each word gives the impression of immersion. Whether it is the baptism of trials or the baptism into the church or ceremonial washings or dipping bread into a bowl of oil, these words in the Bible and in other secular Greek writings of the time imply immersion. For instance, the verb Bapto in every usage means “to dip” or “to dye.” The word was used in common language when items were completely engulfed in a liquid to produce a change in color. Therefore, all Greek lexicons give the primary meanings of these 4 words as “dip,” “plunge” or “immerse.” As a matter of fact, the six Greek words that could be translated “pour” or “sprinkle” are never used in connection with water baptism.

Randy Smith