Numb lip kisses to Pat-NoCal and PatBastrop for killer Red Chile Sauce

M

marilynfl

Moderator
Pat in CA provided the recipe and Pat in Texas provided me with both dried poblano and dried "some other red chile". I followed CA P's recipe and tasted it: my comment to Texas P was HOLY MOTHER! Not sure what those unknown chiles were, but they be hot mamas.

So I added an 8 oz can of Muir organic tomato sauce and still couldn't feel my teeth. That's when I got out another pot, added another can of Muir tomato sauce, then spooned in HALF of the already slightly diluted enchilada sauce.

Now we were cooking with something delicious. Lar and I have drizzled this crazy good stuff on anything not moving. I've been Huevos Rancheros-ing everything:

left-over steak cut into fine strips

eggs

white beans, rinsed, smashed and seasoned with Hatch green chile salsa

cheese

hummus

grilled chicken

Morning Glory veggie sausage patties

It also helps to have fresh corn tortilla, fried to a golden crisp as a base.

Definitely give this recipe a try.

http://eat.at/swap/forum/index.php?action=display&forumid=1&msgid=109755

 
Question -- (this post found itself somewhere else!) do you toast the dried chillies

or just if you use fresh ones???? This looks so good, I have to try it!

 
Ha! when I saw "Morning Glory" I thought of the muffins, and then you would need an intervention!

 
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