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© Copyright 1995-2023, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA
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Recipe from: Mary Victoria Parker
Use as a sauce for eggs, meat or vegetables. Keeps well in the refrigerator. For a nice Carne Adovado de Venado, (Roast Chile Venison, or other meat), soak 2inch pieces of meat in this sauce overnight, then roast slowly covered, 250°F, for 4 to 5 hours or until nice and tender.
3 fresh jalapeño peppers, seeds removed if overly hot
4 to 6 tablespoon pure ground red chile, or more
¼ medium onion
2 scallions with some leaves
½ stalk of celery with some leaves
one large ripe tomato, squeeze out juice and seeds
3 to 4 cloves garlic
1 tablespoon dry leaf oregano
1 teaspoon cumin seed
¼ cup dry red wine
1 good grind of black pepper
1 dash of vinegar
1 bit of sugar and salt
enough water, wine, or good beer for a sauce-like consistency
Chop vegetables fine, or run through a food processor. Place peppers, ground red chile, onion, scallions, celery, tomato, and garlic in a sauce pan. Add oregano, cumin seed, wine, black pepper, vinegar, sugar and salt. Add enough water, wine, or good beer for a sauce-like consistency Simmer gently for about 15 minutes, stir occasionally.