MMMMM----- Recipe via Meal-Master (tm) v8.05

      Title: Enchilada Sauce #2
 Categories: Mexican, Sauces
      Yield: 1 Servings

     12    Dried red peppers (See Note)
      1 ts Salt
      2 c  Water
      2 tb Oil
      1 tb Flour

  Note: Use Pasilla or New Mexico peppers, not those small Thai,
  Japanese or Indian ones. Take the dried peppers and rinse them of
  dirt. Roast them in a dry wok, or other pan, turning frequently, over
  low-med heat until they smell roasted. Don't burn the skin too much.
  Break off the stems and dump out the seeds. Put in a covered pan with
  2 c water. Bring to boil then cook over low heat, covered, for about
  10 minutes. Then pour peppers and its water into blender and liquify.
  Add salt to taste.

  Heat 2 tb oil in a frying pan, add 1 tb flour and cook stirring
  frequently, until flour starts to brown. Pour in pepper mixture and
  mix. Add water if necessary to thin.

  Note: This is a very minimal sauce, without cumin or oregano. I find
  when you're making from scratch minimal is the way to go to bring out
  the flavors.

  From: Jonathan Kandell, recipe from La Posta cookbook.

  Busted and entered for you by: Bill Webster

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