Foods of The Southwest Indian Nations/Lois Ellen Frank 2002

Servings Preparation Time Cooking Time Calories Saturated Fat Fat Sodium Carbohydrates Protein Cholesterol
4 cups


INGREDIENTS:
36 medium dried red New Mexico or Anaheim chiles (about 6 cups), rinsed, stemmed, and seeded 1 tablespoon olive oil 2 tablespoons chopped fresh garlic
1 teaspoon salt 2 to 3 cups chicken stock or rabbit stock



1 Place the chiles in a pot filled with water. Cover, bring to a boil over medium-high heat, then decrease the heat and simmer for 20 to 30 minutes, until the chiles are soft and pliable. Drain the cooked chiles and set aside.
2 In a small saucepan, heat the oil over medium heat and saute the garlic for about 2 minutes, until golden brown. Do not burn the garlic as this affects the taste of the sauce.
3 Place the cooked chiles and the sauteed garlic and the salt into a blender or food processor. Blend to a thick puree. Add the stock in small amounts and continue to blend until the desired consistency is reached. Blend for another minute. Press the sauce through a fine sieve and serve. This sauce can be made ahead of time and will last for about a week in a sealed container in the refrigerator.

Back