Title: Red Chili Sauce - Better Homes
Categories: Mexican, Chilies red, Sauce
Yield: 1 Servings

15 lg Dried chili peppers
4 5 cloves garlic
2 ts Ground cumin
1 ts Salt
2 tb Flour
2 tb Bacon drippings or olive
-oil, or shortening

Remove stems and seeds from dried peppers. Place on a single layer in a
baking sheet and roast in a 350! oven for 2-5 minutes until they have a
sweet roasted aroma. Check frequently to prevent burning. Try to avoid deep
inhalation. Remove from oven and soak peppers in enough water to cover,
about 5 cups, for 30 minutes until cool. Transfer the peppers and 2 1/2 c
liquid to a blender. Add garlic, cumin and salt. Reserve remaining liquid.
Cover, and blend till smooth.

In a 2 quart saucepan, cook and stir flour in bacon drippings over medium
heat till light brown. Carefully stir in pureed chili mixture. Simmer
uncovered for 5 to 10 minutes until slightly thickened, being careful of
splatters. If sauce is too thick, add additional soaking liquid, up to 1
cup to make desired consistency.

From: Better Homes and Gardens, December 1994

Busted and entered for you by: Bill Webster
Posted to MC-Recipe Digest V1 #888 by Bill Webster on
Nov 07, 1997