| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
|
1 |
servings |
INGREDIENTS
| 1 |
oz |
Chili Tepins |
| 1 |
ts |
Oregano |
| 1 |
c |
Water; boiling |
| 4 |
|
Cloves garlic; or |
| 1 |
ts |
Garlic powder |
| 1 |
|
8 oz. can tomato sauce |
| 1/3 |
c |
Oil |
| 2 1/2 |
tb |
Flour |
INSTRUCTIONS
When I was younger and living in Tucson, Ariz my mother, being the maternal
Chile Head that she was, made hot sauce using chile Tepins that were native
to the area. The heat level of the Tepins was intense. Of course my mother,
as I do at my house today, would make several batches of salsa with varying
heat levels to accommodate the different palates of those in the family.
What stands out about the sauce was the distinctive flavor the Tepins gave
the sauce. I can describe it only as robust and addictive. Here's as close
as I can get to that recipe:
Brown flour in oil. Set aside. Heat in a dry pan the chili tepins before
putting them into the blender. In a blender, blend to pulverize chili tepin
with water. If cloves of garlic are used ( which I recommend) add garlic
and oregano to blender. Add all ingredients to browned flour and stir while
bringing to boil. Keeps a long time.
Posted to CHILE-HEADS DIGEST by "McWilliams, Dan" <DMcWilliams@fendall.com>
on Sep 15, 1999, converted by MM_Buster v2.0l.
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