This recipe is adapted from the one on the back of the bag of Barker's Chili Peppers, packaged by Mesilla Valley Chili Company, Hatch, NM 87937
Guna - Rajas
- 13 medium chili pods, medium to EXTRA hot
- 3 1/2 cups water
- 4 whole garlic cloves
- 1 tsp salt
- 1/2 small onion
- 2 tbs vegetable oil
- 2 tbs corn meal
- 2 tsp oregano
- 1/2 tsp cumin
Caution! If using hot peppers, protect your hands with latex or vinyl gloves.
- Remove stems and seeds from peppers
- Rinse peppers
- Place peppers in a 2-3 quart saucepan. Cover with water and simmer 25 minutes until soft.
- Remove from heat and allow to cool.
- Remove pepper pods with slotted spoon and place in blender or food processor, along with half the water. Save the reserved water to make the chili variant of Mom's cornbread, or discard.
- Add garlic, onion, oregano, cumin, and salt.
- Blend or process until of a smooth, pulpy, consistency
- In large, heavy, preferably cast iron skillet, heat oil. When hot, add cornmeal, and stir until brown.
- Add the chili mixture from blender or food processor
- Heat to boiling. Stir frequently, until the water is mostly gone, and the sauce has a gravy-like consistency.
Yield: Approximately 2 cups
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Copyright 2006 by Elizabeth Harper
- Store in jars in refrigerator. Keeps approximately 2 weeks at 40 degrees F.
- Serve with corn chips, on sausages, on meats, on vegetables, or use with your favorite recipes calling for chili sauce.
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