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Cooked by: Chef / Ethnicity: Mexican cuisine / Last Modified: 3/24/2004 / Number of Servings: 6 |
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Directions: Arrange chiles on baking pan sheet and place in a 200 F oven for 5
minutes or until the chiles smell like they are toasted. Remove the
stems and seeds.
Saute the onions and garlic in the oil until soft.
Place all ingredients in a blender with a cup of the water and puree
to a smooth sauce.
Stir in additional water, bring to a boil, reduce heat, and simmer
for an hour. The sauce should be smooth and thick.
To make the sauce from powder:
1/2 to 3/4 cup powdered red chile 4 Tbsp shortening 3 Tbsp flour 1
medium onion, chopped 2 cloves garlic, chopped 2 to 3 cups water
Melt 2 Tbsp shortening in pan, and stir in the flour. Cook the roux
over medium heat until browned, stirring constantly. Add onions,
garlic, 1 Tbsp oil, and saute until the onion is soft. Stir in the
chile powder and heat for 1 minute. Add water, bring to a boil,
reduce heat, and simmer for an hour.
The Whole Chile Pepper From the collection of Jim Vorheis
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