Vegetarian (or Not) Red Chili Sauce |
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Prep Time: 15 Minutes Cook Time: 5 Minutes |
Ready In: 20 Minutes Servings: 6 |
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This is a great recipe, that I got from a wonderful book, The Rancho de Chimayo Cookbook, which features traditional, (Northern) New Mexico cuisine. I am posting this in response to another member's search for Mexican side dishes. Ingredients:
3/4 cup red chili powder (preferably chimayo, other new mexico red, or ancho) |
1 tablespoon minced white onion |
1 garlic clove, minced |
1/2 teaspoon salt |
1/4 teaspoon white pepper |
4 cups vegetable broth or 4 cups water |
2 tablespoons cornstarch, dissolved in |
2 tablespoons water |
additional salt and pepper |
Directions:
1. Into a large, heavy saucepan, measure the chile, onion, garlic, salt and pepper.
2. Slowly add the broth or water, stirring carefully. Break up any lumps of chile.
3. Cook the mixture over medium heat until warmed through, and add the cornstarch.
4. Bring the sauce to a boil, then reduce the heat to a simmer.
5. Cook for about 10 minutes, stirring occasionally.
6. The completed sauce should coat a spoon thickly and no longer taste of raw cornstarch.
7. Serve the sauce warm with enchiladas, burritos or other dishes.
8. For a meat sauce, crumble and brown 1/2 pound of ground beef in pan first, then proceed with recipe.
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