| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Tex-Mex |
Sauces, Tex-mex, Hot/spicy |
1 |
Servings |
INGREDIENTS
| 6 |
oz |
(about 10 to 12 ) whole dried ancho; pasilla or california chiles, (or a mixture) |
| 3 |
c |
Hot water |
| 1/4 |
c |
Tomato sauce or tomato puree |
| 1 |
sm |
Clove garlic; minced |
| 1/4 |
c |
Salad oil |
| 1 1/2 |
ts |
Salt |
| 1 |
ts |
Oregano; crumbled |
| 1/4 |
ts |
Cumin |
INSTRUCTIONS
NW
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
A Message from our Provider:
“Famous last words: I’ll get right with God later”