Yield: 20 Servings
|¾ cup||Dried ground red chile; preferably Chimayo; other New Mexico red; or Ancho|
|1 tablespoon||Minced white onion|
|1||Clove garlic; minced|
|¼ teaspoon||White pepper|
|4 cups||Vegetable broth; preferably, or water|
|2 tablespoons||Cornstarch; dissolved in:|
|Additional salt and white pepper to taste|
Into a large, heavy saucepan, measure the chile, onion, garlic, salt, and pepper. Slowly add the broth or water, stirring carefully. Break up any lumps of chile. Cook the mixture over medium heat until warmed through, and add the cornstarch. Bring the sauce to a boil, then reduce the heat to a simmer. Cook for about 10 minutes, stirring occasionally. The completed sauce should coat a spoon thickly and no longer taste of raw cornstarch.
Serve the sauce warm with enchiladas, burritos, or other dishes. Makes approximately 5 cups.
Vegetarian red chile sauce keeps for up to 5 days in the refrigerator. It also freezes well.
Kelly Roddy McHugh <kroddy@...> CHILE-HEADS ARCHIVES
From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe Archive, .