Red Chili Sauce by franciepad

[BakerAunt]

Red Chili Sauce
Submitted by franciepad on March 05, 2004 at 10:06 am

New Mexican Red Chili Pods
1 tsp Salt
1/4 tsp Pepper
2-3 Garlic Cloves
1/2 tsp cumin powder
1/2 tsp Mexican Oregano

For Posole:
If using dried chili pods, remove seeds and stems; roast on sheet pan in 400 degree oven in single layer. When you can smell the chili, remove them from oven. Should only take about 4 minutes - be sure not to burn them. Place roasted chili in a large bowl and cover with boiling water. Allow to soak until they become soft and pliable. Put chili in a blender along with some of the soaking liquid and blend the "heck" out of them. Add garlic cloves and seasonings and blend some more. Add water if needed - just to facilitate blending. Strain sauce to remove any stray seeds and chili skins. This is added directly to the pot of cooked posole.

For Carne Adovada, Burritos, Enchiladas
Follow instructions above. Heat 3 Tbsp. vegetable oil and add 3 Tbs. flour. Stir and cook flour mixture for a few minutes and add red chili and water as needed to make a thick sauce or "gravy".

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