Preparation:
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.
Sauté 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 sauté 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 |
