Description
Though this looks so spicy it'll burn off even Mark Twain's undead eyebrows, the taste is slightly smoky and mild. It's a great addition to a variety of dishes.
Ingredients
Scale
- 25 Red Chile Pods
- 1 bay leaf
- Cumin
- Whole Crushed Oregano
- Granulated garlic
- Salt or granulated chicken bouillon
- Flour
- Oil
Instructions
- Rinse and remove the stems and seeds from approximately 25 pods.
- In a pot, add enough water to fully cover pods.
- Add 1 bay leaf.
- Bring to a boil and let simmer for 20 minutes, then let cool slightly.
- Remove bay leaf, and with a blender puree pods and the water.
- Use a colander to separate the pulp from the skin, do this several cups at a time.
To the Pureed Sauce add:
- tsp cumin
- tsp whole oregano (crushed)
- tsp granulated garlic
- tsp salt or granulated chicken bouillon
To make a roux:
- Add 1 tsp of oil and 1 tsp flour
- Let simmer for about 2 minutes.
- Add to chile sauce to thicken and bring to a boil.
- Prep Time: 17 minutes
- Cook Time: 20 minutes
- Category: Chile Sauce, Condiment, Sauce
- Cuisine: American, Mexican, new mexico