Salsa de chile colorado #2

Yield: 1 Servings

Measure 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

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

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