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Red Chile Sauce #3

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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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