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Red Chile Sauce El Cholo

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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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