| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Chicago | Sauce | 8 | Servings | |
INGREDIENTS
| 1/4 | c | Oil |
| 1/3 | c | Flour |
| 1/2 | c | New Mexico red chile powder |
| 5 | c | Water |
| 1 | ts | Chopped garlic; and more to taste |
| Salt to taste | ||
| Honey to taste |
INSTRUCTIONS
Date: Wed, 6 Mar 1996 11:34:02 -0500 From: margo@merle.acns.nwu.edu (Margo Hobbs Thompson) Subject: Chicago Hotluck Recipes, Here's what we brought: Heat the oil in a heavy saucepan over low heat. Stir in the flour to make a light roux, cook about 2 min. Stir in the chile powder, incorporating it as best as possible. Add the water slowly and stir vigorously with a whisk, wooden spoon, or whatever works to keep lumps from forming and remove those that do. (I find that adding cool water keeps the lumps down; if all else fails, I put the whole mess through a sieve.) Add garlic and salt, and if the sauce seems bitter, a drop of honey. Let simmer 12-15 minutes. At this point, my husband adds hamburger he has browned with some salt and pepper and cumin to "his half" of the sauce. CHILE-HEADS DIGEST V2 #261 From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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