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11/22/2017 - 02:25  EST

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Reply to:  142088  by  prplbass53 << Prev  142089  Next >> Reply | Post New
Sauces/Dips/Gravies/Broth - Pt 3 prplbass53 11/17/2006 02:45

Salsa: A great topping for almost anything. First you need a base. There are several. A Chile pod cooked in a few cups of water will do. A can of stewed tomato will also do mash real well and drain through a strainer and discard the tomato. Now we have the base. Dice onions, fresh green Chiles of your choice, fresh tomato, and cilantro then add these to the base. Spice with salt, pepper, garlic powder, oregano. Let this marinate for several hours. It is even better the next day. Will hold for several weeks but usually gone by then.

For the Chinese Sauces: Refer to the original recipe. Each has a unique thing going there. My favorite which could be used for many things is repeated here:

Sweet/Hot Sauce: I got out a small pot and filled it half way with water and placed a few of the Chile Pods in that. Simmer for about an hour. Remove the pods and set aside. Then add a half cup of sugar to the remaining liquid. Spice Time: Some soy sauce, a bit of cumin, paprika, cinnamon, a capful of vinegar. Bring that to a boil. Stay there stir often. Then add some crushed Red Chile Peppers. Continue stirring and cook for about 5 minutes. Turn the heat off and let cool. Once cool add a spoonful of corn starch and bring the heat up a little. The mixture will just about immediately turn into a paste. Spoon into dipping bowls and set aside.

Simple Chile Sauce: A medium can of tomato sauce, crushed red peppers and what ever spices you like. Usually salt, pepper, garlic powder are enough add oregano and cilantro for extra taste. This is also great when aged in the refrigerator the next day for other things.



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