| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Sauces | 1 | Servings | ||
INGREDIENTS
| 24 | Chile, mild dried red; like New Mexico or Anaheim | |
| 4 | tb | Oil |
| 10 | Garlic clove; minced | |
| Salt; to taste | ||
| 6 | tb | Flour |
INSTRUCTIONS
YIELD: 6 CUPS Wash chiles, stem and seed. Cook in boiling water to cover well 10 mins. or until soft. Remove and drain. Reserve liquid. Place chiles in blender with reserved water, and whirl until you achieve a pasty consistency. Heat oil in large skillet. Add garlic and flour and cook, stirring until flour browns. Add chile paste slowly to mix well with flour to a smooth paste. When all the chile paste is added, bring to a boil, stirring constantly. Cook until it thickens, 3-4 minutes. Thin with water to a thick, saucy consistency. [from Marian Burros] Submitted By WARING@IMA.INFOMAIL.COM (SAM WARING) On SUN, 29 JAN 1995 031034 +0000 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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