lud roasted chile sauce

cooking with lud archive

lud roasted chile sauce

Plenty of variations on this one are possible by using different chiles. The procedure is about the same for any degree of hotness.
Two or three dried anchos;
Two or three New Mexico chiles (the long red ones or something close);
One big tomato
half a yellow onion
clove or two of garlic
some olive oil

Put the chiles on a flat frying pan and roast—no oil—on medium heat pressing down with a spatula or something flat and spatula-like.
After they’re toasted on both sides, cut the tops off and dump the seeds out. Slice ’em up a bit and put in a bowl of warm water for five to ten minutes.
Dice up the tomato and onion.
Put everything in a blender, chop, blend and add some olive oil along the way.
Glorp into a bowl and add some salt and, if you got the chiles too brown and it’s too bitter, add a little molases.
Makes a great dip or sauce on about anything. Works very well with sour cream.