Use whole dry chilis for this one!
- Wash 2 or 3 whole dry chilis thoroughly under running water
- Take off tops of chilis and remove seeds
- Soak chilis for 10 minutes in warm water
- Puree chilis with 3/4 C. water, salt to taste, 2 garlic cloves (or 1/2 tsp. garlic powder ), 1/2 tsp. dry cilantro (or 1 TBSP fresh)
- Save in jar in refrigerator until ready to use.
Yields 1 3/4 C. chili to use in sauce. DON’T EAT IT STRAIGHT!
HEAT ON LOW: 2 TBSP. oil AND 1 TBSP. margarine or butter – don’t burn. MIX WITH: 2 TBSP. flour ( as you stir it in, remove pan from heat.
Stir quickly as heated oil and butter or margarine may burn.) When mixed, after a few seconds ADD:
- 1/2 C water, stir until smooth on medium or low heat
- 1 3/4 C. pureed chilis (above); stir for 5-7 minutes.
- Add more water if it seems too thick. Foam around edges should be cooked away as much as possible.
Note: Something about chili requires that you add extra salt (to taste) to really bring out the true chili flavor.
Submitted by Dora Barnes
“… The Spanish introduced the tomato to Europe in the sixteenth century. The Italians christened it pomodoro (“golden apple”) because its original color was yellow. Europeans used tomatoes only as ornamental fruits until about the eighteenth century…“
Weight ‘Watchers 365-Day Menu Cookbook
