Update my dinner status, I'm making this tonight.
Servings: 15 Servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
- 6 oz (about 10 to 12) whole dried
- 1/4 c Tomato sauce or paste
- 1 Clove (small) garlic;
- 1 ts Oregano leaves; crumbled
- 1 1/2 ts Salt
- 1/4 ts Cumin
- 1/4 c Salad oil
- 3 c Hot water
Preparation
Place chiles on a baking sheet an lightly toast in a 400 F oven for 3 or 4 minutes only or until they give off a mild aroma. Chiles will be bitter if burned. Remove from oven and let cool to touch, then remove and discard stems, seeds, and any pink pithy material inside chiles. Rinse in cool water, drain briefly, then cover chiles with hot water; let stand for 1 hour. Place chiles in a blender with enough of the water to blend; whirl until smooth. Alternately, scrape pulp from skin with table knife, then put through a wire strainer. Add remaining water, tomato sauce, garlic. oil, salt, oregano and cumin. Simmer uncovered for 10 minutes, stirring occasionally, to blend flavors. Chill up to 1 week or freeze for longer storage. Makes 3 1/2 cups. Kathy Peacock CHILE-HEADS ARCHIVES From the Chile-Heads recipe list. Downloaded from Glens MM Recipe Archive, G Internet.
