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Coyote Canyon Red Chile Sauce
Makes 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 250º F.

  • 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. 
  • 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. 
  • 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.

Picnicking & Tailgating

Just take jar from refrigerator and place in ice chest.  At the picnic or tailgate site, just pour into a paper or plastic bowl and serve.


 
 
 
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