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ANCHOS
DRIED CHIPOTLES
GARLIC
MEXICAN OREGANO
KOSHER SALT
***RED CHILE SAUCE***
ANCHOS
CASCABELS
PASILLA
CANNED CHIPOTLE
GARLIC
TOMATO
WATER
SALT
SUGAR
Pan roast chilies and oregano until fragrant. When cool, grind in spice mill with garlic and salt.For the sauce, stem and seed the dried chilies. Toast them in a heavy skillet until fragrant. Grind when cool in a food processor. Add tomatoes, garlic and chipotle. Add enough water to make it pourable. Strain in a food mill. Pour it back in the skillet and heat to bubbling. Salt to taste. Sugar to taste, if necessary.
DRIED CHIPOTLES
GARLIC
MEXICAN OREGANO
KOSHER SALT
***RED CHILE SAUCE***
ANCHOS
CASCABELS
PASILLA
CANNED CHIPOTLE
GARLIC
TOMATO
WATER
SALT
SUGAR
Pan roast chilies and oregano until fragrant. When cool, grind in spice mill with garlic and salt.For the sauce, stem and seed the dried chilies. Toast them in a heavy skillet until fragrant. Grind when cool in a food processor. Add tomatoes, garlic and chipotle. Add enough water to make it pourable. Strain in a food mill. Pour it back in the skillet and heat to bubbling. Salt to taste. Sugar to taste, if necessary.
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