Side Dishes	Beverages	Entrees
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SAUCES

Green Chile Sauce
Red Chile Sauce
Nouvel's Spanish Sauce
Taco Sauce
Vera Cruzano
Pam's Picante Sauce

            Sun-dried red chili for sauces is available in the fall and winter, fresh green chili in middle and late summer.  Both, however, are canned and are available the year-round whole or as sauces.  Chili sauces will "keep" indefinitely, so usually a year's supply is made at one time.  Aging will also increase its flavor.

            There are many varieties of chili, some mild and some extremely hot.  Properly prepared, all but the hottest chili will suit most palates.  As a sauce it may be served separately and used according to individual tastes.  

       

Green Chili Sauce

4 Lbs Long Green Chilies
1 Cup Diced Tomatoes
3 Cups Chicken Stock
2 Teaspoons Salt 

Split raw chilies and derind. Wash free from seeds.  Boil until tender.  Run through blender.
Add chicken stock, tomatoes, and salt.  Mix well. top

Red Chile Sauce

5 Lbs. Red Chile Pods
1/4 Cup Bacon Fat
1 Tablespoon Powdered Garlic
Chicken Stock to Yield One Gallon
1 Tablespoon Powdered Oregano
2 Teaspoons Salt
Cornstarch

Pour boiling water into saucepan containing chile pods.  Boil over low fire until pods are thoroughly cooked.  Strain, keeping all fluid.  Wash pulp and seeds, combining all fluids.  Add stock to sauce.  Season with garlic, oregano, salt, drops of bacon fat.  If sauce is too hot add more chicken stock to reach desired flavor.  Tighten sauce with cornstarch. top

Nouvel's Spanish Sauce

1 Cup Chopped Onions 
4 Cups Diced Tomatoes
2 Teaspoons Garlic Powder
1 cup Sliced Bell Peppers
1 Tablespoons Salt
2 Teaspoons Pepper
2 Teaspoons Cayenne Pepper
1/2 Cup Bacon Fat  

Sauté chopped onions and sliced bell peppers in bacon fat until tender.  Add diced tomatoes.  Let simmer for one half hour.  Season with cayenne pepper, garlic, and salt and pepper. top

Taco Sauce

1 LB Raw Jalapenos
1 LB Diced Tomatoes
1 Teaspoon Salt

Stew or boil jalapenos until tender.  Grate them well when thoroughly cooked.  Add diced tomatoes and salt for taste and color.  Cook over heat until well done (about one half hour.) top

Vera Cruzana

6 whole Jalapenos 
1/2 Gallon Spanish Sauce
1/2 Cup Sliced Green Olives

Add whole cooked jalapenos and sliced green olives to Nouvel's Spanish Sauce.  Stir well.  Allow to simmer for ten minutes.  Serve with any fish. top

Pam's Picante Sauce

1-26 oz can peeled tomatoes (or 5-6 ripe tomatoes)
1/2 cup diced onions
4-6 chiles serranos or chopped jalepenos 
1/2 cup chopped cilantro
Juice from small lime
2 Teaspoons Salt

Place all ingredients in blender. "Pulse" don't blend. top