Re: [CH] Additives for Red Chile Sauce
Calvin Donaghey (gdonaghey@bitstreet.com)
Sun, 19 Jul 1998 19:58:11 -0500
John-
I highly recommend manzanilla, a small daisy-looking flowering plant. It usually
comes in small dried bundles in the produce department. Rub the bundles between
your hands and use everything that falls free. I also like tamarind pods.
Calvin
ChileLover@aol.com wrote:
> 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