INGREDIENTS

INSTRUCTIONS

Take 12 dried Big Jim chiles.  (You can substitute Anneheim or New
Mexico chiles.  They shouldn't be the tiny hot ones, rather they
should be as sweet and meaty as possible, not too hot. The quality of
the chile makes or breaks this sauce.) Pull of tips and stems and  dump
out most of the seeds. Curse those last few seeds you can't get.
Debate whether to remove that hard-to-get vein. Decide not to.
Reconstitute in enough hot water to cover for 30 minutes. (Bring to
boil, turn off heat, let sit covered.)  While the chiles are
reconstituting, saute over medium-low heat a  chopped small onion in
some extra-virgin olive oil.  When the onion  is getting transluscent,
turn down heat and add some crushed garlic  and shake the pan. Be
careful not to brown it.  After the chiles are full, about half an
hour, blend them with a  little of the soaking water, working up to the
highest setting.  The  consistency should be approximately like a
tomato sauce, so adjust  the water while you're blending. Pour through
a sieve directly into  the sauted onion pan, pushing through with the
back of a large spoon.  Mix, add some dried basil and oregano.  Add
salt to taste.  (It may  take a lot.)  Add some sugar, a tiny bit at a
time, to taste.  Add 1/3 to 1/2 cup of vodka.  Turn the heat to
medium-low and let the  alcohol  gently boil away, about ten minutes.
Be careful not to burn  the sauce.  Turn heat to low and add enough
half and half to give the sauce a  pinkish color, about 1/3 - 1/2 cup.
Adjust to taste.  Adjust salt.  Serve over any combination of rice,
penne, beans, scallops, tofu or  tempeh. (If you're a sinner you can
serve it over any kind of meat.)  Jkandell@ccit.arizona.edu
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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Nutrition (calculated from recipe ingredients)
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Calories: 101
Calories From Fat: 4
Total Fat: <1g
Cholesterol: 0mg
Sodium: 262.5mg
Potassium: 301.5mg
Carbohydrates: 7.3g
Fiber: 3.9g
Sugar: 1.5g
Protein: 3g