[CH] Red Chile Sauce
Michelle DeWitt (mikey@qni.com)
Thu, 28 Jan 1999 08:22:03 +0000
Hi Sunny,
Just wanted to thank you for the easiest Red Chile Sauce recipe I've seen. I
had a bunch of New Mexico Red Chile pods that I wanted to do something with,
but never attempted because of all the boiling, straining and such. Anyway,
made it last night and it came out great!
I will wear gloves next time. I was thinking that they were pretty mild
peppers and the gloves wouldn't be necessary. Guess they are always necessary.
Thanks again,
Mich in KC
recipe from REAL NEW MEXICO CHILE: AN INSIDER'S GUIDE
TO COOKING WITH CHILE by Sandy Szwarc
RED CHILE SAUCE
1 pd. dried New Mexico red chile pods, remove stems (leave seeds and veins if
you desire a hotter sauce)
2 heads of garlic, peeled
2 T dried oregano
1 tsp. salt
Water as necessary
Place the dried chile pods on a cookie sheet and place in a preheated 375
degree oven for just a few minutes until they become soft and leathery. Working
in samll batches at a time as will loosely fit into a blender or food
processor,puree smooth the chile pods with the spices, adding small amounts of
water as needed to make a sauce the consistency of thick cream. Place each
batch of the pureed mixture is a large bowl until all the chiles have been
blended. Stir the batches together to evenly disperse the seasinings. Yields
about 1 1/2 to 2 quarts.