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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 5 |
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Traditionally, this chile sauce is made with water, but chicken broth gives it a bit more depth. Look for dried New Mexico chiles in Latin markets, or order from . The sauce may stain some types of pottery and plastic storage containers, so serve and store this in glass containers. Ingredients:
1/2 pound dried new mexico chiles |
5 cups fat-free, less-sodium chicken broth |
4 garlic cloves, peeled |
1 teaspoon salt |
Directions:
1. Preheat broiler.
2. Remove stems and seeds from chiles; discard. Rinse the chiles with cold water; drain. Arrange chiles in a single layer on a baking sheet. Broil 20 seconds on each side or until lightly toasted (be careful not to burn chiles).
3. Bring 4 quarts water to a boil in a large Dutch oven over medium-high heat. Stir in chiles, and cover. Remove from heat, and let stand 30 minutes or until soft. Drain.
4. Place half of chiles, 2 1/2 cups broth, and garlic in a blender; process until smooth. Pour the pureed mixture into a large bowl; repeat procedure with remaining chiles and broth. Strain chile mixture through a sieve into a large saucepan, and discard solids. Stir in salt. Cook over medium heat 30 minutes, stirring occasionally.
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