Roasted Red Chile Sauce

By drinkfairy

Ingredients

• 1 oz. vegetable oil
• 5 oz. white onion, dice
• 1 garlic clove, minced
• 3.5 lbs red hot chile, puree uncooked
• 6 cups water
• 4 oz. beef base
• 1/2 teaspoon oregano leaves, dry
• 1/2 teaspoon parsley, dry
• 1/2 teaspoon white pepper
• 3 oz. corn starch

Details

Servings 3
Adapted from delcharro.com

Preparation

Step 1

(to be combined with the Del Charro Chili)

Heat the oil in a medium pot over medium heat, sauté the onions until golden, add the garlic and sauté for 1 minute.

Add red chile puree, beef base, oregano, parsley, white pepper and water. Cover and simmer over medium heat for 8 minutes.

Using a food processor puree, return to heat and bring to a boil.

In a small bowl make slurry with corn starch and ½ cup water.

Whisk the slurry into pot until thickened to thin gravy.

Makes 3.5 quarts