Recipe - Vegetarian Red Chile Sauce

Three fourths cup Dried ground red chile;
preferably Chimayo; other
New Mexico red; or Ancho
1 tablespoon Minced white onion
1 Clove garlic; minced
One half teaspoon Salt
One fourth teaspoon White pepper
4 cup Vegetable broth; preferably,
or water
2 tablespoon Cornstarch; dissolved in:
2 tablespoon Water
Additional salt and white
pepper to taste

Into a large, heavy saucepan, measure the chile, onion, garlic, salt, and
pepper. Slowly add the broth or water, stirring carefully. Break up any
lumps of chile. Cook the mixture over medium heat until warmed through, and
add the cornstarch. Bring the sauce to a boil, then reduce the heat to a
simmer. Cook for about 10 minutes, stirring occasionally. The completed
sauce should coat a spoon thickly and no longer taste of raw cornstarch.
Serve the sauce warm with enchiladas, burritos, or other dishes. Makes
approximately 5 cups.

Vegetarian red chile sauce keeps for up to 5 days in the refrigerator. It
also freezes well.

Kelly Roddy McHugh kroddy@andy.bgsu.edu

CHILEHEADS ARCHIVES

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