"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
This recipe for Basic Red Chile Sauce, by Darlene Shumway, is from The Shumway Family Cookbook,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
3 T. oil or lard 1 clove minced garlic 2 heaping T. flour chile powder to taste 2 c. water salt to taste
Saute the garlic in oil. Blend in flour with a wooden spoon. Add chile powder (if you are using high quality New Mexican Hot red chile powder I use about 4-5 heaping tsp.) to taste and blend in. Add water and stir, cooking to desired consistency. Add salt to taste.
Most chile powder found in supermarkets (except in NM) are not hot. You may need to use 1/2 c. or more. You can add the chile to taste as it will blend well.
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