| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Mexican | Mexican, Chilies red, Sauce | 1 | Servings | |
INGREDIENTS
| 15 | lg | Dried chili peppers |
| 4 | 5 cloves garlic | |
| 2 | ts | Ground cumin |
| 1 | ts | Salt |
| 2 | tb | Flour |
| 2 | tb | Bacon drippings or olive oil, or shortening |
INSTRUCTIONS
Remove stems and seeds from dried peppers. Place on a single layer in a baking sheet and roast in a 350! oven for 2-5 minutes until they have a sweet roasted aroma. Check frequently to prevent burning. Try to avoid deep inhalation. Remove from oven and soak peppers in enough water to cover, about 5 cups, for 30 minutes until cool. Transfer the peppers and 2 1/2 c liquid to a blender. Add garlic, cumin and salt. Reserve remaining liquid. Cover, and blend till smooth. In a 2 quart saucepan, cook and stir flour in bacon drippings over medium heat till light brown. Carefully stir in pureed chili mixture. Simmer uncovered for 5 to 10 minutes until slightly thickened, being careful of splatters. If sauce is too thick, add additional soaking liquid, up to 1 cup to make desired consistency. From: Better Homes and Gardens, December 1994 Busted and entered for you by: Bill Webster Posted to MC-Recipe Digest V1 #888 by Bill Webster <thelma@pipeline.com> on Nov 07, 1997
A Message from our Provider:
“It will work out perfectly – if you let Jesus take control”