Recipe - Red Chile Sauce El Cholo

5 Dried Poblano or Anaheim
chiles
One fourth cup Liquid from boiling the
chiles (see the
instructions)
One fourth cup Olive oil
1 cup Onion; chopped
1 One half teaspoon Garlic; minced
1 teaspoon Cumin; ground
1 teaspoon Oregano; ground
3 tablespoon Chile paste (see the
instructions)
2 cup Canned tomatoes; w/puree,
crushed
One half cup Chicken broth
Salt
Pepper

Cut the chile peppers open. Discard the seeds. Cook the chiles in a small
pot of boiling water until they are softened (about 5 minutes). Drain,
reserving the amount of liquid specified in the ingredients. Puree the
chiles with the liquid. Transfer the chili paste to a bowl. Heat the olive
oil in a large, heavy skillet over medium heat. Add the chopped onion and
garlic. Saute until golden (about 6 minutes). Mix in the ground cumin,
oregano and the specified amount of chili paste. Cook for 3 minutes,
stirring occasionally. Add the tomatoes and the broth. Simmer until
slightly thickened (about 20 minutes). Season to taste with salt and
pepper. Cover. Refrigerate. Rewarm before using. Joel.Ehrlich@salata.com
(Joel Ehrlich)

CHILEHEADS ARCHIVES

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