Salsa de chile colorado #2
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6.00 | ounce | Medium-hot whole dried red guajillo chiles |
| Boiling water; to cover | ||
| 1.00 | tablespoon | Dried oregano |
| 8.00 | Garlic cloves; peeled | |
| 2.00 | cup | Water |
| 2.00 | tablespoon | Vegetable oil |
| 1½ | tablespoon | Flour |
| 2.00 | teaspoon | Sea salt; or to taste |
| 1.00 | teaspoon | Sugar |
| 1.00 | teaspoon | Vinegar |
Directions
Recipe by: Susan Feniger and Mary Sue Milliken Heat a comal or a cast-iron skillet over medium heat until a drop of wat
Place the oil in a medium-size saucepan. Heat the oil over medium-high
This recipe yields about 2 cups of sauce.
Recipe Source: TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken From the TV FOOD NETWORK - (Show # TH-6266 broadcast 04-24-1997) Downloaded from their Web-Site - Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.
04-24-1997