- 1 servings
|1 ounce||Chili Tepins|
|1 cup||Water; boiling|
|4||Cloves garlic; or|
|1 teaspoon||Garlic powder|
|1||8 oz. can tomato sauce|
When I was younger and living in Tucson, Ariz my mother, being the maternal Chile Head that she was, made hot sauce using chile Tepins that were native to the area. The heat level of the Tepins was intense. Of course my mother, as I do at my house today, would make several batches of salsa with varying heat levels to accommodate the different palates of those in the family.
What stands out about the sauce was the distinctive flavor the Tepins gave the sauce. I can describe it only as robust and addictive. Here’s as close as I can get to that recipe:
Brown flour in oil. Set aside. Heat in a dry pan the chili tepins before putting them into the blender. In a blender, blend to pulverize chili tepin with water. If cloves of garlic are used ( which I recommend) add garlic and oregano to blender. Add all ingredients to browned flour and stir while bringing to boil. Keeps a long time.
Posted to CHILE-HEADS DIGEST by “McWilliams, Dan” <DMcWilliams@…> on Sep 15, 1999, converted by MM_Buster v2.0l.