Difference between revisions of "Red chile sauce"
From Burden's Landing
(Chile link!) |
|||
| Line 1: | Line 1: | ||
== Recipe == | == Recipe == | ||
* 12 dried red chile pods | * 12 dried red [[chile]] pods | ||
* 2 cups stock | * 2 cups stock | ||
* 2 cloves of garlic | * 2 cloves of garlic | ||
Revision as of 02:40, 30 May 2011
Recipe
- 12 dried red chile pods
- 2 cups stock
- 2 cloves of garlic
- 2 tsp oregano
- 2 tbsp flour
- 2 tbsp oil
- salt to taste (about 3 tbsp)
De-stem and seed the chile pods. Very lightly toast the pods -- only 10-30 seconds on a hot surface should do it. Pour hot stock over the pods and let soak for an hour.
Char the cloves in the skin. Remove skins. Blend with chiles and soaking liquid, and strain.
Make roux. Add oregano. Whisk in chile blend. Let simmer over low for about 10 minutes, stirring constantly. Add water if it's took thick. Add salt to taste.
History
- June 5, 2009
- Jessica and Eugene made this for the first time from dried chiles we brought back from Albuquerque.
