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  Basic Red Chile Sauce
  Category: Misc
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 169
Ingredients:
8 each Dried red chiles*
4 cup Water
2 tbsp Flour
2 tbsp Vegetable oil
2 large Garlic cloves, chopped
1 pinch Dried oregano
1 tsp Cider vinegar
Instructions:
*For a spicy sauce, use 1 New Mexico and 7 California chiles.
Eliminate the New Mexico chile for a milder sauce. Wearing gloves,
use a small knife to remove chile stems and seeds, then wash the
chiles well. Place in a saucepan with the water and bring to a boil
over high heat; boil for 5 minutes, then allow to sit for 10 to 15
minutes. Whirl the water and chiles in a food processor or blender,
in batches if necessary, for 20 to 30 seconds, or until the skins are
finely chopped. Pass through a strainer, pressing the chile pieces
through with a wooden spoon. In a medium skillet, make a roux by
combining the flour and oil. Saute over low heat for 2 minutes, then
add the garlic, chile mixture, oregano and vinegar. Stir well and
simmer for 15 to 20 minutes. The sauce will keep in the refrigerator,
tightly covered, for about 5 days, or it can be frozen for 2 to 3
months.
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