Salsa De Chile Colorado
Ingredients| YIELD 6 CUPS 24 chile, mild dried red, like new mexico or anahei 4 tbsp oil 10 garlic clove, minced 1 salt, to taste 6 tbsp flour |
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Wash chiles, stem and seed. Cook in boiling water to cover well 10
mins. or until soft. Remove and drain. Reserve liquid. Place chiles
in blender with reserved water, and whirl until you achieve a pasty
consistency. Heat oil in large skillet. Add garlic and flour and
cook, stirring until flour browns. Add chile paste slowly to mix well
with flour to a smooth paste. When all the chile paste is added,
bring to a boil, stirring constantly. Cook until it thickens, 3-4
minutes. Thin with water to a thick, saucy consistency. [from Marian
Burros]
Submitted By [email protected] (SAM WARING) On SUN, 29 JAN 1995
031034 +0000
Servings:
1
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