| 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
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