| 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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