Directions: |
Directions:Put on plastic or rubber gloves when handling chiles. Rinse chiles under running water. Use scissors to cut off stems and cut chiles in half. Remove seeds. To soften chiles, place chiles and garlic in top half of a steamer set over simmering water. Steam for 25 minutes. (Steaming preserves more of the chile flavor, rather than soaking or boiling chiles.) Remove chiles from heat. Place 1/3 of the chiles in a blender with 1 cup of chicken broth. Puree until smooth. Pour puree into a wire strainer nested over a large bowl. Continue pureeing chiles, garlic, and chicken broth as in the previous step, in batches, so that you add 1/3 of the chiles each time. Push all chile puree through strainer using a spatula or wooden spoon. Scrape off chile puree clinging to the bottom of strainer. Pour remaining chicken broth into blender and turn it on to help clean the blades. Pour this chile broth through strainer also. You should have about 3-1/2 cups chile puree.
Heat olive oil in a deep skillet over medium heat and add flour, toasting lightly until light nut brown, stirring 4-5 min. Whisk in chile puree and add oregano, vinegar, and salt. Simmer sauce for 20 minutes to blend flavors. (If making Chile Colorado, add about two pounds cut-up barbecued beef at this point.) Taste. If sauce seems a bit sharp, add sugar. If sauce seems thick, add chicken broth, simmering again for 20 minutes. |
This recipe for Red Chile Sauce is from