Recipe - Classic Red Chile Sauce

2 cup Cups
10 Dried red New Mexican chiles
1 md Onion, chopped
2 Cloves garlic, chopped
2 tablespoon Bacon drippings or vegetable
oil
One half teaspoon 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:

One half to Three fourths cup powdered red chile 4 Tbsp shortening 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 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.

The Whole Chile Pepper From the collection of Jim
Vorheis

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini