Sauce caribe`

2 servings

Ingredients

Quantity Ingredient
7 Dried New Mexican Chile
Peppers *
2 cups Boiling Water
1 can (16 Oz) Tomatoes, Peeled
In Juice -- drained
2 Cloves Garlic -- minced
½ teaspoon Ground Cumin
½ teaspoon Dried Oregano

Directions

* Use mild to medium-hot peppers. This sauce is as spicy as the chiles you choose to use. Reserve the soking liquid for use in making chili.

1. Rinse the chile peppers, split them open, and remove and reserve the seeds. Remove and discard the stems. In a medium bowl, soak the chiles in the boiling water. Let stand until they are softened, about 20 mins. Drain the chiles, reserving the soaking liquid.

2. In a blender, combine the soaked chiles with ¼ cup of the soaking liquid and the tomatoes, garlic, cumin, and oregano, process until smooth. (Taste the sauce; if you like it hotter, add some of the reserved chile pepper seeds, Also, if you fell the sauce could be a little thinner, add more of the reserved soaking liquid.) Cover and refrigerate for up to 1 week.

Makes about 2 cups from Eva M. Holleyman of Corona, NM.

Recipe By : National Cowboy Hall of Fame Chuck Wagon Cookbook From: Dan Klepach Date: 06-15-95 (164) Fido: Home Co

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