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Classic Red Chile Sauce
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    Classic Red Chile Sauce

  • 2 c Cups
  • 10 Dried red New Mexican chiles
  • 1 md Onion, chopped
  • 2 Cloves garlic, chopped
  • 2 tb Bacon drippings or vegetable oil
  • 1/2 t Ground cumin (optional)
  • 3 c Water
    To make the sauce from powder:
  • 1/2 cup powdered red chile
  • 4 Tbsp shortening 3 -- (1/2 to 3/4)
  • 1 Tbsp flour
  • 1 medium onion, chopped
  • 2 cloves garlic, chopped
  • 2 to 3 cups 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:
    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 Tbsp oil, 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.

    From:   The Whole Chile Pepper
    Posted By:   From the collection of Jim Vorheis, Via: SOAR - the Searchable Online Archive of Recipes
    Post Date:   January 29 -- 1996

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