I'll leave it up to my mom to talk about the many uses for chile sauces. I can only pretend to be knowledgeable about New Mexico cooking.
This recipe was handwritten for Marsha (a Santa Fe native) by her mother Maria Elena (Meg). Marsha says that she can't quite make it right, though it always tasted great to me. I just don't think anything can ever taste as good as the memory of a mom's cooking.
--3 tbsp red chile powder*
--1 tbsp wheat or oat flour
--3 tbsp olive oil
--Water
--Salt
--Garlic powder
Heat olive oil in a small saucepan on low heat. Add chile powder** and flour. Mix thoroughly "until cooked aroma is reached" (about one to one-and-a-half minutes). Slowly add water until the sauce reaches whatever consistancy you desire. Add salt and garlic powder to your taste. Simmer for about 3 minutes, stirring constantly. Remove from heat and let cool to desired temperature.
*Use REAL red chile powder, something freshly ground. Mom? A little help?
** When cooking with hot peppers, be careful not to breathe in the fumes. I would recommend wearing a mask. And don't touch your eyes!
6 comments:
I hope that you will be adding more recipes from Meg. I've been to Meg's kitchen in Santa Fe and it's an experience that I will never forget. Wonderful people! Wonderful place! Wonderful food!
I think it's funny that you recommend wearing a mask. You will also see recommendations elsewhere that you wear gloves when handling chiles.
I've never seen anyone in New Mexico doing either, but then we really like that good old chile rush.
I've written up some information on red chile powder in a separate post here: http://recipesforben.blogspot.com/2009/04/note-on-red-chile-powder.html.
P.S. I had to delete an earlier version of this comment because I accidentally called it "chile power" instead of "chile powder." Maybe Freudian, maybe not.
Actually, I don't wear a mask or gloves anymore when dealing with chiles. I've already learned my lesson the hard way! Now I'm just very careful not to touch my eyes. And I have coughing fits.
Looking for more Meg recipes...
Marsha Sez: My variation uses fresh garlic, sauted in some oil.
Wear a mask??? Hahahah!!! Come on, Benjamin. No self respecting New Mexican would ever wear a mask when cooking chili - otherwise, how would be able to properly smell that very distinct, smoky smell?
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