[CH] Mexican Red Chile Sauce
raincrone@juno.com
Thu, 24 Jun 2004 14:24:18 -0400
This is a recipe from the Charlie Trotter and Roxanne Klein book _Raw_,
as adapted by me. It can easily be multiplied (and should be, if you ask
me. Lovely stuff.)
Mexican Red Chile Sauce
~~~~~~~~~~~~~~~~~
3/4 cup chopped Roma-type tomato
1 1/2 ounces dried chiles,
including 2 pullas,
2 chilhuacles, and
1 mild chipotle,
seeded, soaked for 30 minutes in warm (105 F) water,
rinsed and drained
1 tsp finely chopped fresh oregano
1 tsp minced garlic
1 tsp ground cumin
1 tsp freshly squeezed lime juice
1/2 tsp apple cider vinegar
3/4 tsp sea salt, or to taste
1/8 tsp black pepper, or to taste
1 small pitted date
-OR- 1 1/2 tsp. of raisins or brown sugar, packed
Combine all the ingredients in a high-speed blender and process until
smooth, adding small amounts of water if needed to create a smooth
consistency.
Serve with chips or crunchy tortillas. [The lovely chipotle ones, for
preference. With a slice of cheese on top.]
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