Name: Red Chile Sauce El Cholo
Ingredients: 5 Dried Poblano or Anaheim chiles; 1/4 c Liquid from boiling the chiles (see the instructions); 1/4 c Olive oil; 1 c Onion; chopped; 1 1/2 ts Garlic; minced; 1 ts Cumin; ground; 1 ts Oregano; ground; 3 tb Chile paste (see the instructions); 2 c Canned tomatoes; w/puree, crushed; 1/2 c Chicken broth; Salt; Pepper

We are so utterly ordinary, so commonplace, while we profess to know a Power the Twentieth Century does not reckon with. But we are "harmless," and therefore unharmed. We are spiritual pacifists, non-militants, conscientious objectors in this battle-to-the-death with principalities and powers in high places. Meekness must be had for contact with men, but brass, outspoken boldness is required to take part in the comradeship of the Cross. We are "sideliners" – coaching and criticizing the real wrestlers while content to sit by and leave the enemies of God unchallenged. The world cannot hate us; we are too much like its own. Oh that God would make us dangerous!

Jim Elliot

CATEGORY	CUISINE	TAG	YIELD
Meats		Sauce	4	Servings

INGREDIENTS

5		Dried Poblano or Anaheim chiles
1/4	c	Liquid from boiling the chiles (see the instructions)
1/4	c	Olive oil
1	c	Onion; chopped
1 1/2	ts	Garlic; minced
1	ts	Cumin; ground
1	ts	Oregano; ground
3	tb	Chile paste (see the instructions)
2	c	Canned tomatoes; w/puree, crushed
1/2	c	Chicken broth
		Salt
		Pepper

INSTRUCTIONS

Cut the chile peppers open. Discard the seeds. Cook the chiles in a small
pot of boiling water until they are softened (about 5 minutes). Drain,
reserving the amount of liquid specified in the ingredients. Puree the
chiles with the liquid. Transfer the chili paste to a bowl. Heat the olive
oil in a large, heavy skillet over medium heat. Add the chopped onion and
garlic. Saute until golden (about 6 minutes). Mix in the ground cumin,
oregano and the specified amount of chili paste. Cook for 3 minutes,
stirring occasionally. Add the tomatoes and the broth. Simmer until
slightly thickened (about 20 minutes). Season to taste with salt and
pepper. Cover. Refrigerate. Rewarm before using. Joel.Ehrlich@salata.com
(Joel Ehrlich)
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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