Son returning tomorrow , requested Chile con carne
So, am making Mexican hot sauce for the Chile, enough with left over to be frozen for enchilada, chicken vindaloo etc.
Chiles are the Mexican holy trinity Chile pods ( pasilla, mulato and ancho) plus some Chile arbor, New Mexico Hatch Chile pods, toasted in oven at 200 degrees till fragrant ( but not burnt), Picture show one tray but I. have two trays prepared,. These were
softened in warm water, discarded water ( it can be bitter), stems removed ( kept the seeds) , pureed in cuisinart with 4 quarts of chicken broth ( 4 tbsp Better Than Chicken Bouillon ) , half of the onions I had caramelized with EVOO and butter), cumin, salt, a inch of sugar , rancho gordo’s oregano, bay leaf, some of the frozen garlic that I Had roasted with EVOO, and a half a can of tomato sauce. Let it come to a boil, simmered till thick. Once it is ready, I added a few piece of chipotle and some adobo sauce
This is part one so, I added part of this to the Chile con carne that I am cooking
