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Salsa de Chile Colorado (Red Chile Sauce)

Salsa de Chile Colorado (Red Chile Sauce)


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Heat a heavy skillet or griddle over medium-high heat. Meanwhile, remove stems and seeds from chiles while rinsing under cold running water. Place them on griddle and toast, 3 or 4 at a time, just until the aroma is released, 30 to 60 seconds. Be careful not to burn them. Place the chiles in a bowl and cover with hot water. Let soak until softened, about l0 minutes. Drain chiles and discard liquid.

Place chiles, oregano, 2 garlic cloves, and 2 cups of water or stock in container of blender and process to a smooth purée. Add more stock if it is too thick for the blender. With a wooden spoon or pusher, work the purée through a sieve into a bowl, pushing and scraping to get all the solids. You may want to pour in a little more liquid to help rinse the sauce through the sieve.

In heavy medium saucepan, heat lard over medium-high heat until rippling. Add remaining garlic clove and brown in the hot fat, pressing down with the back of a cooking spoon to release the flavor. Remove and discard garlic.

Add flour to hot fat and cook, stirring constantly, until golden. Add the strained chile purée to the pan and reduce the heat to low. It will splatter as you pour it in — be careful. Cook over low heat, stirring often, until raw taste is gone and flavor of chile is mellowed, about l0 minutes.

Can be stored tightly covered in refrigerator for up to a week or indefinitely in freezer.


Millie Santillanes' Chile Caribe

I worked with and enjoyed knowing a woman named Millie Santillanes who compiled a cookbook of New Mexico recipes. Millie has passed away, but an autographed copy of her book was given to me as a gift and it's my favorite cookbook for New Mexico food. It's called New Mexico Feasts From the Land of Enchantment, the Unique Cooking of New Mexico.

This is Millie's basic Chile Caribe (uncooked red chile puree) and Salsa de Chile Colorado (cooked red chile sauce). Both Salsa de Chile Colorado con Carne (with meat) and Carne Adobada (marinated red chile meat) use the red chile sauce as their base.


Millie Santillanes' Chile Caribe

I worked with and enjoyed knowing a woman named Millie Santillanes who compiled a cookbook of New Mexico recipes. Millie has passed away, but an autographed copy of her book was given to me as a gift and it's my favorite cookbook for New Mexico food. It's called New Mexico Feasts From the Land of Enchantment, the Unique Cooking of New Mexico.

This is Millie's basic Chile Caribe (uncooked red chile puree) and Salsa de Chile Colorado (cooked red chile sauce). Both Salsa de Chile Colorado con Carne (with meat) and Carne Adobada (marinated red chile meat) use the red chile sauce as their base.


Millie Santillanes' Chile Caribe

I worked with and enjoyed knowing a woman named Millie Santillanes who compiled a cookbook of New Mexico recipes. Millie has passed away, but an autographed copy of her book was given to me as a gift and it's my favorite cookbook for New Mexico food. It's called New Mexico Feasts From the Land of Enchantment, the Unique Cooking of New Mexico.

This is Millie's basic Chile Caribe (uncooked red chile puree) and Salsa de Chile Colorado (cooked red chile sauce). Both Salsa de Chile Colorado con Carne (with meat) and Carne Adobada (marinated red chile meat) use the red chile sauce as their base.


Millie Santillanes' Chile Caribe

I worked with and enjoyed knowing a woman named Millie Santillanes who compiled a cookbook of New Mexico recipes. Millie has passed away, but an autographed copy of her book was given to me as a gift and it's my favorite cookbook for New Mexico food. It's called New Mexico Feasts From the Land of Enchantment, the Unique Cooking of New Mexico.

This is Millie's basic Chile Caribe (uncooked red chile puree) and Salsa de Chile Colorado (cooked red chile sauce). Both Salsa de Chile Colorado con Carne (with meat) and Carne Adobada (marinated red chile meat) use the red chile sauce as their base.


Millie Santillanes' Chile Caribe

I worked with and enjoyed knowing a woman named Millie Santillanes who compiled a cookbook of New Mexico recipes. Millie has passed away, but an autographed copy of her book was given to me as a gift and it's my favorite cookbook for New Mexico food. It's called New Mexico Feasts From the Land of Enchantment, the Unique Cooking of New Mexico.

This is Millie's basic Chile Caribe (uncooked red chile puree) and Salsa de Chile Colorado (cooked red chile sauce). Both Salsa de Chile Colorado con Carne (with meat) and Carne Adobada (marinated red chile meat) use the red chile sauce as their base.


Millie Santillanes' Chile Caribe

I worked with and enjoyed knowing a woman named Millie Santillanes who compiled a cookbook of New Mexico recipes. Millie has passed away, but an autographed copy of her book was given to me as a gift and it's my favorite cookbook for New Mexico food. It's called New Mexico Feasts From the Land of Enchantment, the Unique Cooking of New Mexico.

This is Millie's basic Chile Caribe (uncooked red chile puree) and Salsa de Chile Colorado (cooked red chile sauce). Both Salsa de Chile Colorado con Carne (with meat) and Carne Adobada (marinated red chile meat) use the red chile sauce as their base.


Millie Santillanes' Chile Caribe

I worked with and enjoyed knowing a woman named Millie Santillanes who compiled a cookbook of New Mexico recipes. Millie has passed away, but an autographed copy of her book was given to me as a gift and it's my favorite cookbook for New Mexico food. It's called New Mexico Feasts From the Land of Enchantment, the Unique Cooking of New Mexico.

This is Millie's basic Chile Caribe (uncooked red chile puree) and Salsa de Chile Colorado (cooked red chile sauce). Both Salsa de Chile Colorado con Carne (with meat) and Carne Adobada (marinated red chile meat) use the red chile sauce as their base.


Millie Santillanes' Chile Caribe

I worked with and enjoyed knowing a woman named Millie Santillanes who compiled a cookbook of New Mexico recipes. Millie has passed away, but an autographed copy of her book was given to me as a gift and it's my favorite cookbook for New Mexico food. It's called New Mexico Feasts From the Land of Enchantment, the Unique Cooking of New Mexico.

This is Millie's basic Chile Caribe (uncooked red chile puree) and Salsa de Chile Colorado (cooked red chile sauce). Both Salsa de Chile Colorado con Carne (with meat) and Carne Adobada (marinated red chile meat) use the red chile sauce as their base.


Millie Santillanes' Chile Caribe

I worked with and enjoyed knowing a woman named Millie Santillanes who compiled a cookbook of New Mexico recipes. Millie has passed away, but an autographed copy of her book was given to me as a gift and it's my favorite cookbook for New Mexico food. It's called New Mexico Feasts From the Land of Enchantment, the Unique Cooking of New Mexico.

This is Millie's basic Chile Caribe (uncooked red chile puree) and Salsa de Chile Colorado (cooked red chile sauce). Both Salsa de Chile Colorado con Carne (with meat) and Carne Adobada (marinated red chile meat) use the red chile sauce as their base.


Millie Santillanes' Chile Caribe

I worked with and enjoyed knowing a woman named Millie Santillanes who compiled a cookbook of New Mexico recipes. Millie has passed away, but an autographed copy of her book was given to me as a gift and it's my favorite cookbook for New Mexico food. It's called New Mexico Feasts From the Land of Enchantment, the Unique Cooking of New Mexico.

This is Millie's basic Chile Caribe (uncooked red chile puree) and Salsa de Chile Colorado (cooked red chile sauce). Both Salsa de Chile Colorado con Carne (with meat) and Carne Adobada (marinated red chile meat) use the red chile sauce as their base.



Comments:

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  4. Zerbino

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