Ingredients
12 dried whole red chiles
1 large onion, chopped
3 cloves of garlic, chopped
3 cup water
Directions
PLACE THE CHILES IN A BAKING PAN AND PUT THEM IN A 2500F. OVEN FOR
ABOUT 10 TO 15 MINUTES. DO NOT BURN!! IF THE CHILES SMELL TOASTED
THEY ARE DONE. REMOVE SEEDS AND STEMS AND CRUMBLE INTO A SAUCEPAN.
ADD THE REMAINING INGREDIENTS, BRING TO A BOIL, REDUCE HEAT AND
SIMMER FOR 20 TO 30 MINUTES. PUREE THE MIXTURE IN A BLENDER UNTIL
SMOOTH; STRAIN IF NECESSARY. IF THE SAUCE IS TOO THIN, PLACE BACK ON
THE STOVE AND SIMMER UNTIL IT IS REDUCED TO THE DESIRED CONSISTENCY.
VARIATIONS: SPICES SUCH AS CUMIN, CORIANDER AND MEXICAN OREGANO MAY BE
Servings: 1 servings
Classic Red Chili Sauce~ New Mexico-Style Recipe brought to you by Recipe Ideas
Categories: Chili; Mexican; Sauce
The History of Recipes
It is possible to trace the history of meal recipes far back into the distant past, in truth as far into history as the Egypt of the Pharoahs, and quite possibly further than that. Having said that, mostly, these early recipes were just basic pictorial recipes for meal preparation.
The truth of the matter is, the most ancient recipe found, according to academics are some tablets in the Sumerian language 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 anyone who tried it feel wonderful and blissful. Later on, in The time of the roman empire 25BC a roman called Apicius created a few documents which described recipes cooked by wealthy Romans. In his scrolls, he tells us how the roman meals were split into hors d`oeuvre, main meal and desserts, something we still use today. This early Roman chef describes how the ancient cooks were skilled in the use of a wide range of spices and herbs, including a few that are still present in modern kitchens like bay, fennel and asafoetida. Later, there were two interesting recipe books published in the fourteenth century - a cookery book titled `Forme of Cury`, and another named `Curye on Inglish`. Don`t be fooled by the titles though, these have no connection with the spicy food that is familiar to us all today, but rather recipes for the types of meals served to the rich and wealthy people of that time. Later, in the fifteenth century, people returning from the crusades brought us many new foods and spices from the Middle-East, including spices like coriander, parsley, and rosemary. The introduction of these new foods and spices prompted an explosion in books on cooking, most of which still exist in private libraries. During the following few hundred years, the upper classes tried to serve up the most extravagent banquests, and as a result the best chefs and their recipes were at a premium. Notwithstanding that, it wasn`t until the 19th century the formal cooking and recipe books became really popular. Mrs Isabella Beeton in the UK, and the equally famous Fannie Farmer in the USA, devoted much of their lives to assembling, testing, and recording recipes to allow everyone to enjoy them. By the time we get to the 1900s, cookery books are starting to become popular as a result of increased literacy, people having increased spare time and having more disposable income. |
We hope you enjoy this Classic Red Chili Sauce~ New Mexico Style recipe.
