Recipe - Mexican Red Chile Sauce

6 ounce (about 10 to 12) whole dried
Ancho; Pasilla, or
California green chiles (or
a mixture of all three)
3 cup Hot water
One fourth cup Tomato sauce or paste
1 Clove (small) garlic;
minced or pressed
One fourth cup Salad oil
1 One half teaspoon Salt
1 teaspoon Oregano leaves; crumbled
One fourth teaspoon Cumin

Place chiles on a baking sheet an lightly toast in a 400 F oven for 3 or 4
minutes only or until they give off a mild aroma. Chiles will be bitter if
burned.

Remove from oven and let cool to touch, then remove and discard stems,
seeds, and any pink pithy material inside chiles. Rinse in cool water,
drain briefly, then cover chiles with hot water; let stand for 1 hour.

Place chiles in a blender with enough of the water to blend; whirl until
smooth. Alternately, scrape pulp from skin with table knife, then put
through a wire strainer. Add remaining water, tomato sauce, garlic. oil,
salt, oregano and cumin. Simmer uncovered for 10 minutes, stirring
occasionally, to blend flavors. Chill up to 1 week or freeze for longer
storage. Makes 3 One half cups.

Kathy Peacock KPEACOCK@stac.com

CHILEHEADS ARCHIVES

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