Title: Red Chile Sauce El Cholo
Categories: Spice Chili Sauce
Yield: 1 Servings

5		Dried Poblano or
		Anaheim Chiles
1/4	c	Liquid from boiling
		The Chiles (See the
		Instructions)
1/4	c	Olive Oil
1	c	Onion, Chopped
1 1/2	ts	Garlic, Minced
1	ts	Cumin, Ground
1	ts	Oregano, Ground
3	tb	Chile Paste (See the
		Instructions)
2	c	Canned Tomatoes,
		W/Puree, Crushed
1/2	c	Chicken Broth
		Salt
		Pepper

Cut the chile peppers open. Discard the seeds. Cook the chiles in a small pot of boiling water until they are softened (about 5 minutes). Drain, reserving the amount of liquid specified in the ingredients. Puree the chiles with the liquid. Transfer the chili paste to a bowl. Heat the olive oil in a large, heavy skillet over medium heat. Add the chopped onion and garlic. Saute until golden (about 6 minutes). Mix in the ground cumin, oregano and the specified amount of chili paste. Cook for 3 minutes, stirring occasionally. Add the tomatoes and the broth. Simmer until slightly thickened (about 20 minutes). Season to taste with salt and pepper. Cover. Refrigerate. Rewarm before using.

Joel.Ehrlich@salata.com (Joel Ehrlich) From the Chile-Heads Recipe Collection URL: http://chile.ucdmc.ucdavis.edu:8000/www/recipe.html

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