Basic Red Chile Sauce Recipe

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   ["*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 min, then allow to sit for 10 to 15 min.", "Whirl the water and chiles in a food processor or possibly blender, in batches if necessary, for 20 to 30 seconds, or possibly till the skins are finely minced.", "Pass through a strainer, pressing the chile pcs through with a wooden spoon.", "In a medium skillet, make a roux by combining the flour and oil.", "Saute/fry over low heat for 2 min, then add in the garlic, chile mix, oregano and vinegar.", "Stir well and simmer for 15 to 20 min.", "The sauce will keep in the refrigerator, tightly covered, for about 5 days, or possibly it can be frzn for 2 to 3 months.", "Emojean Jordan Buechner ""Cooking with Herbs""."]

* Per serving · 4 servings · Values may vary.

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