Red chile sauce

From BurdensLanding

Contents 1 Recipe 1.1 History 2 Chimayo Recipes 2.1 Using Ground Chile 2.2 Using Crushed Chile 3 Inspiration

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.

Chimayo Recipes

From El Potrero Trading Post.

Using Ground Chile

• 6 tbs ground red chile
• 2 garlic cloves
• 2 cups chicken stock
• 2 tbs cooking oil
• 1 tsp cumin
• 2 tsp oregano (optional)
• 2 tbs flour
• Salt to taste
• 1 dash red wine vinegar (secret ingredient)

Saute garlic in oil. Add flour and brown by pressing flour flat in skillet. Add liquid and chile and remaining ingredients. Stir and simmer.

Using Crushed Chile

• 1/2 cup crushed red chile
• 2 garlic cloves
• 2 cups water
• 2 tbs cooking oil
• 1 tsp cumin
• 2 tsp oregano (optional)
• Salt to taste
• 1 dash of red wine vinegar

Simmer the chile and garlic in t he water in a covered sauce pan. Let it cool and pour into a blender a little at a time. The mixture should be thick and smooth; you can add water if necessary. Pour the mixture back into a sauce pan and add the spices and vinegar. Let simmer.

Inspiration