Enchilada Sauce #2

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Title: ENCHILADA SAUCE #2
Categories: Mexican, Sauces
Yield: 1 Servings

12.00 Dried red peppers (See Note)
ts Salt
2.00 c Water
tb Oil
tb Flour

Note: Use Pasilla or New Mexico peppers, not those small Thai,
Japanese or Indian ones. Take the dried peppers and rinse them of
dirt. Roast them in a dry wok, or other pan, turning frequently, over
low-med heat till they smell roasted. Don't burn the skin too much.
Break off the stems and dump out the seeds. Put in a covered pan with
2c water. Bring to boil then cook over low heat, covered, for about
10 minutes. Then pour peppers and its water into blender and liquify.
Add salt to taste.

Heat 2 T oil in a frying pan, add 1T flour and cook stirring
frequently, till flour starts to brown. Pour in pepper mixture and
mix. Add water if necessary to thin.

Note: This is a very minimal sauce, without cumin or oregano. I find
when you're making from scratch minimal is the way to go to bring out
the flavors.

From: Jonathan Kandell, recipe from La Posta cookbook.

Busted and entered for you by: Bill Webster

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