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Coyote Canyon Red Chile Sauce

Cowboy Cooking Recipes from AlansKitchen.comMakes 2-1/2 to 3 cups


  • 10 to 12 - dried red chiles

  • 4 - cup hot water

  • 2 - Tablespoon vegetable oil

  • 1 - medium onion, chopped

  • 2 - cloves garlic, chopped

  • 1-1/2 - cups chicken broth

  • 1 - teaspoon Mexican oregano

  • 1/4 - teaspoon ground cumin

  • 1/8 - teaspoon salt


Preheat oven to 250° F.

  1. In a baking pan, arrange chile and place in oven for 10 to 15 minutes.  Do not burn.  Remove stems and seeds.  Crumble chile into a saucepan.  Add water and cover saucepan.  Steep the chiles for 15 to 20 minutes or until soft. 

  2. Drain water and remove from pan.  In a skillet, add oil and sauté the onion and garlic until soft.  Add the chiles and chicken broth.  Simmer for 10 minutes.  Place chile mixture into a blender or food processor and puree.  Strain the mixture and pour into a bowl. 

  3. You want the consistency to be not to thick and not to thin.  If it is thin, place back in saucepan and simmer until you reduce to the consistency you want.  If it is too thick, add a little more broth.  Into a serving bowl, pour in the sauce.  Add the oregano, cumin and salt.  Serve.

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Movie and TV Westerns Trivia Challenge

1) Art Acord won the Steer Bulldogging world championship in 1912 and repeated as champion in 1916.
Who did he beat in the championship?

  • Tom Mix
  • Hoot Gibson
  • William S. Hart

Hoot Gibson

Enjoy Movie and TV Westerns Trivia Challenge


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