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Ingredientes
- 8 x Dry red chiles*
- 4 c. Water
- 2 Tbsp. Flour
- 2 Tbsp. Vegetable oil
- 2 lrg Garlic cloves, minced
- 1 pch Dry oregano
- 1 tsp Cider vinegar
Direcciones
- *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 min, then allow to sit for 10 to 15 min. Whirl the water and chiles in a food processor or possibly blender, in batches if necessary, for 20 to 30 seconds, or possibly till the skins are finely minced. Pass through a strainer, pressing the chile pcs through with a wooden spoon.
- In a medium skillet, make a roux by combining the flour and oil.
- Saute/fry over low heat for 2 min, then add in the garlic, chile mix, oregano and vinegar. Stir well and simmer for 15 to 20 min. The sauce will keep in the refrigerator, tightly covered, for about 5 days, or possibly it can be frzn for 2 to 3 months.
- Emojean Jordan Buechner "Cooking with Herbs".
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 249g | |
| Recipe makes 4 servings | |
| Calories 75 | |
| Calories from Fat 60 | 80% |
| Total Fat 6.84g | 9% |
| Saturated Fat 0.51g | 2% |
| Trans Fat 0.18g | |
| Cholesterol 0mg | 0% |
| Sodium 10mg | 0% |
| Potassium 6mg | 0% |
| Total Carbs 3.03g | 1% |
| Dietary Fiber 0.1g | 0% |
| Sugars 0.02g | 0% |
| Protein 0.41g | 1% |
