| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Sauce, Southwest, Chile |
1 |
Servings |
INGREDIENTS
| 24 |
|
Dried red chile pods (mild to hot according to taste) |
| 4 |
c |
Water; (4 to 5) |
| 2 |
ts |
Ground cumin |
| 2 |
ts |
Salt |
| 2 |
|
Cloves garlic; minced |
| 1/4 |
c |
Dried onion flakes |
| 1 |
tb |
Tomato sauce(optional) |
INSTRUCTIONS
Blend 6 chile pods with 1 cup of water in a blender, then strain through a
sieve into a saucepan and scrape the sides of the sieve if necessary to
make the juice drain through. Discard the seeds, etc. Then repeat the
process until all the chile is blended. Add the rest of the ingredients to
the saucepan, place over low heat and cook for 15 minutes. When hot, place
in a small bowl and serve on the side with the posole. ~ Lynn Nusom is the
author of nine cookbooks, including Christmas in New Mexico, The New Mexico
Cook Book, The Tequila Cook Book, The Sizzling Southwestem Cookbook and
more than 650 newspaper and magazine articles on cooking and travel.
Recipe by: Lynn Nusom
Posted to MC-Recipe Digest V1 #929 by Walt Gray <waltgray@mnsinc.com> on
Nov 28, 1997
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