Recipe Categories
Tex Mexican
TexMex Sauces
Red Green & Chipotle Sauces
James's
Basic Red Sauce
8 ea Dried red chiles*
4 c Water
2 tbs Flour
2 tbs Vegetable oil
2 lg Garlic cloves, chopped
1 pn Dried oregano
1 tesp Cider vinegar
*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
chili stems 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 chili 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.
How large was the iceberg that sank the Titanic?
The exact size of the iceberg will probably
never be known, but according to early newspaper reports the height and length
of the iceberg was approximated at 50 to 100 feet high and 200 to 400 feet long.