8 each dried red chiles*
4 cup water
2 tbsp flour
2 tbsp vegetable oil
2 large garlic cloves, chopped
1 pinch dried oregano
1 tsp cider vinegar
A Recipe for
Basic Red Chile Sauce
Food, one assumes, provides nourishment; but Americans eat it fully aware that small amounts of poison have been added to improve its appearance and delay its putrefaction. |
| John Cage |
There is no love sincerer than the love of food. |
| George Bernard Shaw, "The Revolutionist's Handbook," Man and Superman |
The spirit cannot endure the body when overfed, but, if underfed, the body cannot endure the spirit. |
| St Frances de Sales |
This Recipe for Basic Red Chile Sauce is one of thousands in the Recipes-to-go Ethnic Cookbook.
Vegetables are a must on a diet. I suggest carrot cake, zucchini bread, and pumpkin pie. |
| Jim Davis, "Garfield" |
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Chemically speaking, chocolate really is the world's perfect food. |
| Michael Levine, nutrition researcher, as quoted in The Emperors of Chocolate: Inside the Secret World of Hershey and Mars |
Always eat grapes downward - that is eat the best grapes first; in this way there will be none better left on the bunch, and each grape will seem good down to the last. If you eat the other way, you will not have a good grape in the lot. |
| Samuel Butler |
This is a recipe for Basic Red Chile Sauce from the recipe cookbook of Recipes-to-go (Ethnic)
Chocolate is a perfect food, as wholesome as it is delicious, a beneficent restorer of exhausted power. it is the best friend of those engaged in literary pursuits. |
| Baron Justus von Liebig (1803-1873) German chemist |
Life is a banquet, and most poor suckers are starving. |
| Rosalind Russell |
Dessert is probably the most important stage of the meal, since it will be the last thing your guests remember before they pass out all over the table. |
| The Anarchist Cookbook |
I went to the bank and asked to borrow a cup of money. They said, “What for?” I said, “I'm going to buy some sugar.” |
| Steven Wright |
I doubt whether the world holds for anyone a more soul-stirring surprise than the first adventure with ice cream. |
| Heywood Broun |
A man may be a pessimistic determinist before lunch and an optimistic believer in the will's freedom after it. |
| Aldous Huxley |
*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 minutes, then allow to sit for 10 to 15
minutes. Whirl the water and chiles in a food processor or blender,
in batches if necessary, for 20 to 30 seconds, or until the skins are
finely chopped. Pass through a strainer, pressing the chile pieces
through with a wooden spoon. In a medium skillet, make a roux by
combining the flour and oil. Saute over low heat for 2 minutes, then
add the garlic, chile mixture, oregano and vinegar. Stir well and
simmer for 15 to 20 minutes. The sauce will keep in the refrigerator,
tightly covered, for about 5 days, or it can be frozen for 2 to 3
months.
Serves: 4
Basic Red Chile Sauce Recipe brought to you by Recipes To-Go