| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Mexican |
Sauce |
15 |
Servings |
INGREDIENTS
| 6 |
oz |
(about 10 to 12) whole dried Ancho; Pasilla, or California green chiles (or a mixture of all three) |
| 3 |
c |
Hot water |
| 1/4 |
c |
Tomato sauce or paste |
| 1 |
|
Clove (small) garlic; minced or pressed |
| 1/4 |
c |
Salad oil |
| 1 1/2 |
ts |
Salt |
| 1 |
ts |
Oregano leaves; crumbled |
| 1/4 |
ts |
Cumin |
INSTRUCTIONS
Place chiles on a baking sheet an lightly toast in a 400 F oven for 3 or 4
minutes only or until they give off a mild aroma. Chiles will be bitter if
burned.
Remove from oven and let cool to touch, then remove and discard stems,
seeds, and any pink pithy material inside chiles. Rinse in cool water,
drain briefly, then cover chiles with hot water; let stand for 1 hour.
Place chiles in a blender with enough of the water to blend; whirl until
smooth. Alternately, scrape pulp from skin with table knife, then put
through a wire strainer. Add remaining water, tomato sauce, garlic. oil,
salt, oregano and cumin. Simmer uncovered for 10 minutes, stirring
occasionally, to blend flavors. Chill up to 1 week or freeze for longer
storage. Makes 3 1/2 cups.
Kathy Peacock <KPEACOCK@stac.com>
CHILE-HEADS ARCHIVES
From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.
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