Ingredients
2 cup cups
10 dried red new mexican chiles
1 medium onion, chopped
2 cloves garlic, chopped
2 tbsp bacon drippings or vegetable oil
1/2 tsp ground cumin (optional)
3 cup water
Directions
Arrange chiles on baking pan sheet and place in a 200 F oven for 5
minutes or until the chiles smell like they are toasted. Remove the
stems and seeds.
Saute the onions and garlic in the oil until soft.
Place all ingredients in a blender with a cup of the water and puree
to a smooth sauce.
Stir in additional water, bring to a boil, reduce heat, and simmer
for an hour. The sauce should be smooth and thick.
To make the sauce from powder:
1/2 to 3/4 cup powdered red chile 4 Tbsp shortening 3 Tbsp flour 1
medium onion, chopped 2 cloves garlic, chopped 2 to 3 cups water
Melt 2 Tbsp shortening in pan, and stir in the flour. Cook the roux
over medium heat until browned, stirring constantly. Add onions,
garlic, 1 Tbsp oil, and saute until the onion is soft. Stir in the
chile powder and heat for 1 minute. Add water, bring to a boil,
reduce heat, and simmer for an hour.
The Whole Chile Pepper From the collection of Jim Vorheis
Servings: 6 servings
Classic Red Chile Sauce Recipe brought to you by Recipe Ideas
Categories: Mexican; Sauce
The History of Recipes
We are able to follow the history of `recipes` way back into ancient history, in truth as far into history as early Egypt, and possibly even further than that. Interesting though that is, generally, these ancient records were just simple hieroglyphic or cunieform instructions for food preparation.
The truth of the matter is, the most ancient recipe in existence, according to food historians is a collection of clay tablets in ancient Sumerian which describe the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made drinkers feel blissful. As we move on, we have two interesting recipe books which appeared in the 14th Century ; a cookery book entitled `Forme of Cury`, and another, similary entitled `Curye on Inglish`. Despite their titles, these are unconnected to the indian food that is popular today, but rather accounts of the types of meals served to the rich people of that time. During the following few hundred years, the rich families of Europe tried to serve up the most extravagent meals, and as a consequence, cooks and their recipe collections were at a premium. However, it wasn`t until the 19th century that haute cuisine and recipe collections really came of age. Mrs Isabella Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the US, devoted much of their lives to collating, trying out, and recording recipes to allow everyone to enjoy them. The revolution that is television brought us celebrity TV chefs and the demand for the accompanying recipe books. Which pretty much brings us to the present day and the invention of computers and the internet, permitting everybody to access massive numbers of recipes like those on sites such as the one you are reading now. |
We hope you enjoy this Classic Red Chile Sauce recipe.
