Recipe Archives->Sauces->Chile 01

Classic Red Chile Sauce
SERVES :6

10 dried red New Mexican chiles
1 md onion, chopped
2 cloves garlic, chopped
2 tb bacon drippings or vegetable oil
1/2 tsp ground cumin (optional)
3 cup water

Arrange chiles on baking pan sheet and place in a 200 F oven for
5 minutes or until the chiles smell like they are toasted.  Remove
the stems and seeds. Saute the onions and garlic in the oil until
soft. Place all ingredients in a blender with a cup of the water
and puree to a smooth sauce. Stir in additional water, bring to a
boil, reduce heat, and simmer for an hour.  The sauce should be
smooth and thick.


To make the sauce from powder:

1/2 to 3/4 cup powdered red chile 
4 Tbsp shortening, bacon drippings or oil
3 Tbsp flour 
1 medium onion. chopped 
2 cloves garlic, chopped 
2 to 3 cups water

Melt 2 Tbsp shortening in pan, and stir in the flour.  Cook the
roux over medium heat until browned, stirring constantly.  Add
onions, garlic, 1-2 Tbsp shortening, and saute until the onion is
soft. Stir in the chile powder and heat for 1 minute.  Add water,
bring to a boil, reduce heat, and simmer for an hour.

Printable version: chile01.txt.