Mexican red chile sauce

15 Servings

Ingredients

Quantity Ingredient
6 ounces (about 10 to 12) whole dried Ancho; Pasilla, or California green chiles (or a mixture of all three)
3 cups Hot water
¼ cup Tomato sauce or paste
1 Clove (small) garlic; minced or pressed
¼ cup Salad oil
1½ teaspoon Salt
1 teaspoon Oregano leaves; crumbled
¼ teaspoon Cumin

Directions

Place chiles on a baking sheet an lightly toast in a 400 F oven for 3 or 4 minutes only or until they give off a mild aroma. Chiles will be bitter if burned.

Remove from oven and let cool to touch, then remove and discard stems, seeds, and any pink pithy material inside chiles. Rinse in cool water, drain briefly, then cover chiles with hot water; let stand for 1 hour.

Place chiles in a blender with enough of the water to blend; whirl until smooth. Alternately, scrape pulp from skin with table knife, then put through a wire strainer. Add remaining water, tomato sauce, garlic. oil, salt, oregano and cumin. Simmer uncovered for 10 minutes, stirring occasionally, to blend flavors. Chill up to 1 week or freeze for longer storage. Makes 3½ cups.

Kathy Peacock <KPEACOCK@...>

CHILE-HEADS ARCHIVES

From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe Archive, .

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