Basic red chile sauce

 
                           BASIC RED CHILE SAUCE
 
 Recipe By     : 
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Condiments                       Mexican
                 Sauces
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    8       ea           Dried red chiles*
    4       c            Water
    2       tb           Flour
    2       tb           Vegetable oil
    2       lg           Garlic cloves, chopped
    1       pn           Dried oregano
    1       t            Cider vinegar
 
   *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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