Rezept: |
Rezept drucken
|
ins Rezeptbuch legen
|
als email versenden
|
MealMaster - Ansicht
|
Rezept als PDF
|
Rezept benoten
|
Anmerkung schreiben
|
|
ACHTUNG: diese Ansicht ist noch experimentell, bei der Konvertierung in dieses Format können unter Umständen Textstellen verloren gegangen sein!
3/4 Tasse | Dried ground red chile; preferably Chimayo; other New Mexico red; or Ancho |
1 Esslöffel | white onion minced |
1 | cloves garlic minced |
1/2 Teelöffel | salt |
1/4 Teelöffel | white pepper |
4 Tasse | Vegetable broth; preferably, or water |
2 Esslöffel | Cornstarch; dissolved in: |
2 Esslöffel | water |
| Additional salt and white pepper to taste |
Into a large, heavy saucepan, measure the chile, onion, garlic, salt, and pepper. Slowly add the broth or water, stirring carefully. Break up any lumps of chile. Cook the mixture over medium heat until warmed through, and add the cornstarch. Bring the sauce to a boil, then reduce the heat to a simmer. Cook for about 10 minutes, stirring occasionally. The completed sauce should coat a spoon thickly and no longer taste of raw cornstarch. Serve the sauce warm with enchiladas, burritos, or other dishes. Makes approximately 5 cups.
Vegetarian red chile sauce keeps for up to 5 days in the refrigerator. It also freezes well.
Kelly Roddy McHugh <kroddy@andy. Bgsu. Edu>
From the Chile-Heads recipe list. Downloaded from Glen's Mm Recipe Archive, http://www. Erols. Com/hosey.
|
|
Anmerkungen zum Rezept:
keine |