| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Fixed | 1 | Servings | |
INGREDIENTS
| 1 | pk | Dried chile anaheim; (8-10 peppers, 2 oz) |
| 2 | Cloves garlic; minced fine | |
| 3 | c | Hot water |
| 1 | tb | Vegetable oil |
| 1 | tb | Flour |
| 1/2 | ts | Ground cumin |
| 1 | ts | Dried oregano |
| Salt; to taste |
INSTRUCTIONS
Roast chiles in pan or oven due not burn, you will smell them as they cook and it does not take very long if you burn start over as burn tends to taste bitter in final sauce. (Enjoy the smell it makes the sauce all the better). Now place roasted chiles in hot water and let soak for 30 minutes. Place softened chiles in Cuisart and puree until smooth. (use half of liquid from soaking). Add rest of ingredients except oil. puree... Now heat oil in pan until almost smoking then add puree and cook for a few minutes then strain. This sauce is great over pork chops especially if they have been marinated over night. Mario 8-) Busted by Christopher E. Eaves <cea260@airmail.net> Recipe by: Mario via Chile-heads Posted to recipelu-digest by "Christopher E. Eaves" <cea260@airmail.net> on Mar 16, 1998
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