Red Chile Sauce 2


  • 12 large red dried chile peppers
  • 3 tablespoons flour
  • 3 tablespoons lard or vegetable oil
  • 1 1/2 quarts water
  • 1 teaspoon salt
  • 2 cloves garlic
  • 1 pinch Mexican oregano


  1. Remove seeds and white threads or veins from peppers and wash in cold water; cook in boiling water for about 10 minutes, or until tender.
  2. Remove the peppers and keep the water in which they were boiled. Grind the peppers to a paste; adding a little of the water in which they were boiled to make this easier; add in all 1 quart of the water in which the peppers were boiled.
  3. Heat the fat or oil in a skillet. Fry the garlic in this. Remove and brown the flour in this fat; gradually add the chile mixture and salt, stirring well. Simmer for 10 minutes.

This will keep in a cool place for a while.

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