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Salas de Chile (Chil Sauces)
Since many New Mexican dishes require a little chile sauce, it is appropriate to explain its preparation first. Ground or powdered chile may be purchased, but care must be taken that the product is pure. Sauce prepared from chile pods is more satisfactory.
(a)--3 T. fat 8 T. chile powder
2 T. flour 1 t. salt
1 clove chopped garlic 2 c. hot water
Melt fat, add flour and garlic. Brown well. Add chile powder and blend. Slowly add water. Salt and cook until thick.
(b)-- 24 chile pods 1 T. fat
1 qt. boiling water 1 T. minced onion
1 t. salt 1 clove chopped garlic
1 t. oregano
Wash chile pods; remove stems, seeds, and white veins. Put in a kettle and pour boiling water over them. Cook until tender. Pass through a food mill or fruit press until all the pulp has been removed.