Basic Red Chile Sauce
Ingredients
8 each dried red chiles*
4 C. water
2 Tbsp. flour
2 Tbsp. vegetable oil
2 large garlic cloves, chopped
1 pinch dried oregano
1 tsp. cider vinegar
Cooking Instructions
Wearing gloves, use a small knife to remove chile stems and seeds, 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 chile pieces through with a wooden spoon. In a medium skillet, make a roux by combining the flour and oil. Sauté 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.
My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)