Enchilada Sauce #2

INGREDIENTS

INSTRUCTIONS

Note: Use Pasilla or New Mexico peppers, not those small Thai, Japanese or
Indian ones. Take the dried peppers and rinse them of dirt. Roast them in a
dry wok, or other pan, turning frequently, over low-med heat till they
smell roasted. Don't burn the skin too much. Break off the stems and dump
out the seeds. Put in a covered pan with 2c water. Bring to boil then cook
over low heat, covered, for about 10 minutes. Then pour peppers and its
water into blender and liquify. Add salt to taste.
Heat 2 T oil in a frying pan, add 1T flour and cook stirring frequently,
till flour starts to brown. Pour in pepper mixture and mix. Add water if
necessary to thin.
Note: This is a very minimal sauce, without cumin or oregano. I find when
you're making from scratch minimal is the way to go to bring out the
flavors.
From: Jonathan Kandell, recipe from La Posta cookbook.
Busted and entered for you by: Bill Webster
Posted to MC-Recipe Digest V1 #888 by Bill Webster <thelma@pipeline.com> on
Nov 07, 1997

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