Coyote Canyon Red Chile Sauce
Makes 2-1/2 to 3 cups
10 to 12 - dried red
4 - cup hot water
2 - Tablespoon
1 - medium
2 - cloves
1-1/2 - cups chicken broth
1 - teaspoon Mexican
1/4 - teaspoon ground
1/8 - teaspoon
Preheat oven to 250° F.
In a baking pan, arrange chile and place in oven for 10 to 15
minutes. Do not burn. Remove stems and seeds. Crumble chile into a
saucepan. Add water and cover saucepan. Steep the chiles for 15 to
20 minutes or until soft.
Drain water and remove from pan. In a
skillet, add oil and sauté the onion and garlic until soft. Add
the chiles and chicken broth. Simmer for 10 minutes. Place chile mixture into a blender or food processor and puree.
Strain the mixture and pour into a bowl.
You want the consistency
to be not to thick and not to thin. If it is thin, place back in
saucepan and simmer until you reduce to the consistency you want.
If it is too thick, add a little more broth. Into a serving bowl,
pour in the sauce. Add the oregano, cumin and salt. Serve.
Movie and TV Westerns Trivia Challenge
1) Art Acord won the Steer Bulldogging world championship in
1912 and repeated as champion in 1916.
Who did he beat
in the championship?
- Tom Mix
- Hoot Gibson
- William S. Hart
and TV Westerns Trivia Challenge