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.
