[CH] Additives for Red Chile Sauce
ChileLover@aol.com
Sun, 19 Jul 1998 20:23:09 EDT
I am fortunate enough to have some new neighbors in the rental house next to
mine who have moved here from Hatch, NM. And, the young fellow's parents have
three different chile farms in the Hatch area. ( I must be slowly dying,
because I feel that I am getting closer to heaven all the time). Well, they
gave me some of the frozen chile products from their parent's farms, and they
were outstanding.
One of the presents I received was a tub of red chile sauce. This is not
the type of sauce you see in stores in a small bottle that is sprinkled on
different foods, but rather the thick red stuff you usually ladle out over
tamales or burritos or whatever. This was made by taking chiles which have
reddened while still on the vine and then roasted. Then they are peeled of
whatever skin is left, and made into a puree and frozen.
Now for my question. Upon thawing this thick red sauce, what are some
spices which could be added to further improve the flavor? I made a small
batch by adding some onion salt, oregano, flour, and squeezing some fresh
garlic through a press into the mixture. I then added a little red habenero
powder (from my personal crop last year) to get some 'heat'.
Does anyone have any other ideas on spices which could be added? No
cilantro, as I would like to stay away from the restaurant taste.
John in Albuquerque