Quote:
Originally Posted by jewljz
Dan - Please share your recipe for your homemade green and red sauce.
You want it, you got it....
Ingredients
1 tbsp of canola oil -
I use Enova Oil
half a large onion, diced
3 chopped garlic cloves
1/3 cup of flour
2 tbsp of ground cumin
1 tbsp onion powder
1 tbsp garlic powder
1 tbsp salt (can be adjusted to taste) -
I use about a teaspoon of Morton's lite and compensate with other spices
2 cups chicken broth -
Obviously use low sodium and/or use 1 1/2 cup of broth and 1/2 cup of water
2 cups of fresh/canned
(NEVER!!) green chile peppers. NOT GREEN BELL PEPPERS!!!
Directions
Start by heating oil in a large sauce pan over medium heat. When it shimmers, add the onion. After a minute or so, add the garlic. When the onion starts to become translucent, add the flour, ground cumin, onion powder, garlic powder, salt . Cook until the flour has browned. Add chicken broth, and whisk to mix in the flour. Bring to a boil, and then add the green chiles. Stir and allow to simmer until thick. Test thickness by dipping a spoon in the sauce, and then running your finger across it. If the sauce leaves a clear line where you whiped, the sauce is ready.
Makes 8 servings of slightly more than 1/4 cup.
Red Chile Sauce
1 tablespoon oil (Enova)
3/4 teaspoon Morton's Lite salt
2 tablespoons flour
1 teaspoon garlic powder
1/4 - 3/4 cup Red Chile Powder
Oregano to taste(optional)
2 cups cold water
1/2 teaspoon of crushed corriander
1. Heat oil in a medium saucepan on medium heat. Stir
in flour and cook for 1 minute.
2. Add chile powder and cook for an additional minute.
3. Gradually add the water and stir, making sure that no lumps
form.
4. Add seasonings to sauce and simmer at low heat for 10-15 minutes.
Truth be told, I have much more luck with the green chile sauce than the red, but you really have to try these a couple of times to get it "just right"... Keep in mind that both will taste different than the stuff you get from a can or jar.
If you can find your own dried red chiles, you can grind your own powder, but it will be probably easier to find it already powdered outside of New Mexico. I would imagine that speciality food markets will have some kind of a Spanish or Mexican food isle... Our Wal Mart has a ton of items, but that may just be because we have a lot of Hispanics/Mexicans in the state.