| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Tex-Mex |
Hot/spicy, Sauces, Tex-mex |
1 |
Servings |
INGREDIENTS
|
|
oz, about 10 to 12 whole |
|
|
c Hot water |
| 1 |
|
c Tomato sauce or tomato puree |
|
|
sm Clove garlic, minced |
| 1 |
|
c Salad oil |
| 1 |
|
ts Salt |
|
|
ts Oregano, crumbled |
| 1 |
|
ts Cumin |
INSTRUCTIONS
~---------------------NW--------------------------- : --
dried ancho; pasilla or : -- california chiles, (or a :
-- mixture) Place chiles on a baking sheet. Toast lightly in a
400-degree oven for 3 or 4 minutes only, or until they give off a mild
aroma. If you burn the chiles, they will be bitter. Remove from oven
and let cool to tough. Remove and discard stems, seeds, and any pink
pithy material inside the chiles. Rinse in cool water, drain and then
cover with hot water; let stand 1 hour. Place chiles in a blender with
enough of the water to blend. Mix until smooth. Alternately, scrape
the pulp from the skin with a table knife, then put through a
strainer.) Add remaining water, tomato sauce or tomato paste, garlic,
salad oil, salt, oregano, and cumin. Simmer sauce gently for 10
minutes, stirring occasionally. Makes 3-1/2 cups. Source: Sunset
Mexican Cookbook Posted to MC-Recipe Digest V1 #1070 by "M. Hicks"
<nitro_ii@email.msn.com> on Feb 1, 1998
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