Recipe Cottage
SEARCH RECIPES:

SEARCH RECIPES:

LOCATION: Recipes >> Salsa >> Chimayo

Print this Recipe    Chimayo

Chimayo Sauce

1/2 lb dried New Mexico chiles or chimayos
2 quarts water
6 cloves roasted garlic
1/2 to 3/4 tsp salt (more or less to taste)
1 TB Mexican oregano, roasted in a frying pan

Seed and stem chiles then in a hot frying pan (cast iron works much
better), roast the chiles for about 3 minutes. If the heat is to
hot or you do it too long you will burn them and they will become
bitter. Turn once in a while.

Put water in a pot and add chiles. Simmer about 20 minutes. Remove
chiles, keeping the water if it doesn't taste bitter (if it does
use plain water for rest of the recipe).

Put cooled chiles, water, garlic and salt in a blender and puree.
Push the results through a strainer, keeping the liquid. Add
oregano and serve warm.

UPLOAD YOUR PHOTO OF THIS RECIPE EDIT THIS RECIPE


Recipe Reviews: How does this recipe taste?

Average Ratings:
Taste: (n/a) Ease of Prep: (n/a) Appearance: (n/a)

Write an ON-LINE REVIEW and share your thoughts with others.




  Site Navigation
  Recipes (Main Page)
  Message Board
  Submit a Recipe
  Cooking Question?
  Chat Room
  Contact us

  Recipe Newsletter
Get recipes by e-mail
every other week!

  Recipe Categories
  Appetizers & Snacks
  Beverages
  Breads
  Breakfast
  Sauces & Dressings
  Special Diets
  Entrées
  Ethnic
  Soups & Salads
  Grains & Vegetables
  Holidays
  Miscellaneous
  Sweets & Desserts
  Organic Recipes

Recipe Cottage © 1994 - 2005.  All Rights Reserved.