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| What You Need: |
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2 ounces large whole dried red chilies
1½ cups hot water
2 cloves garlic, peeled and chopped
1½ teaspoons salt
¼ cup peanut oil
1 medium yellow onion, peeled and finely chopped
1 teaspoon ground cumin
2 tablespoons browned all purpose flour (spread on a baking sheet and baked in a 400°F oven 5 to 7 minutes or until brown)
1 ripe medium tomato, cored and chopped
¾ cup Chicken Stock or use canned
1 tablespoon red wine vinegar
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| How To Cook: |
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1. Clean the dried chilies by removing the stem and seeds. Careful, use rubber gloves for this! Soak the chili pieces in 1½ cups hot water, covered, for 1 hour.
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2. Place them in a blender along with the water, garlic, and salt. Puree and set aside.
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3. Heat a medium frying pan and add the oil and onion. Saute until the onion is clear and then add the cumin and browned flour.
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4. Stir for a moment and add the tomato. Saute until all is tender, about 5 to 6 minutes. Add the chili mixture, Chicken Stock, and red wine vinegar.
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5. Simmer, uncovered, for 5 minutes, stirring until the sauce thickens.
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