Recipe - Marks Red Sauce

4 ounce Whole dried New Mexico red
chiles
2 ounce Whole dried Ancho chiles
2 ounce Whole dried Cascabel chiles
2 Whole dried or canned
Chipotle chiles in adobo
sauce
1 teaspoon Adobo sauce
2 qt Water
1 pound Blackened Roma tomatoes
One half cup Chopped white onion 1
tablespoon olive oil
5 Cloves (large) garlic;
roasted, peeled; and
finely chopped
1 teaspoon Roasted ground cumin
1 One half teaspoon Roasted ground Mexican
oregano
1 teaspoon Salt
2 tablespoon Peanut oil (or lard)

Remove stems and seeds from chiles. With a comal or black ironskillet, or
in an oven at 250', dryroast chiles for 3 to 4 minutes. Shake once or twice
and do not allow to blacken. Add to the water in a covered pan and simmer
very low for 20 minutes to rehydrate. Allow to cool. Blacken tomatoes in a
skillet or under a broiler (about 5 minutes). Saute onion in the oil over
low heat until browned.

Put chiles in a blender. Add blackened tomatoes, onion, garlic, cumin,
oregano, and salt. Add I cup liquid. (Taste the chile water first. If it
is not bitter, use chile water, otherwise add plain water or chicken
stock.) Puree to a fine paste; adding more chile water, water, or chicken
stock if necessary.

Add oil or lard to a highsided pan, and heat until almost smoking. Refry
sauce at a sizzle for 3 to 5 minutes, stirring continuously. Do not allow
sauce to get too thick; add water if necessary. Yields 4 cups.

NOTE: Carefull with that last step I don't refry the sauce that hot since
it last covered my stove, me, ...

From Mark Millers's "Coyote Cafe", Ten Speed Press, ISBN 0898152453

Notes: Here's another chile sauce for the list that's one of my favorites
it's your basic pureed rehydrated chiles with tomatoes and other good stuff
~ but I love the addition of cascabels. They have medium heat and add some
plum, licorice and other flavors that are really nice with a grilled
tenderlion steak and a full cabernet or zinfindel, hmmm. Of course I don't
always have fresh romas (I generally stay away from those things in the
grocery store) or Mexican oregano or all the chiles, so just make it up as
you go along just don't forget the cascabels! BTW, those little
cuisinarts are great for whipping up a cup or so of chile sauce or salsa.

Jamie Stewart jstewart@omni.voicenet.com 71261.2327@compuserve.com

CHILEHEADS ARCHIVES

From the ChileHeads recipe list. Downloaded from Glen's MM Recipe
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