INGREDIENTS

INSTRUCTIONS

Heat a comal or a cast-iron skillet over medium heat until a drop of water
sizzles on contact. Remove the stems and seeds from the chiles and wipe
them clean with a dry cloth. Place them on the comal and toast them, just
until their aroma is released, 30 to 60 seconds. Be careful not to burn
them. Place the chiles in a bowl and cover them with boiling water. Let
them soak until softened, about 10 minutes. Drain the chiles and discard
the liquid. Place the chiles, oregano, garlic, and the 2 cups of water in a
blender and blend to a smooth puree. Add more water if the sauce is too
thick. Place the oil in a medium-size saucepan. Heat the oil over
medium-high heat until it is rippling. Add the flour and cook, stirring
constantly, until golden. Add the chile puree and salt to the pan and
reduce the heat to low. It may splatter as you pour it in, so be careful.
Cook, stirring often, until the raw taste is gone and the flavor of the
chiles has mellowed, about 10 minutes. Finish the sauce with the sugar and
vinegar. Store, tightly covered, in the refrigerator up to a week or
indefinitely in the freezer. This recipe yields about 2 cups of sauce.
Recipe Source: TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken
From the TV FOOD NETWORK - (Show # TH-6266 broadcast 04-24-1997) Downloaded
from their Web-Site - http://www.foodtv.com
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com
~or- MAD-SQUAD@prodigy.net
04-24-1997
Recipe by: Susan Feniger and Mary Sue Milliken
Converted by MM_Buster v2.0l.

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