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Cascabel chile sauce

Hola, comrades! I'm in Texas with my oldest son to see NASA, Fonda San Miguel and a bunch of old friends so I'm offering you an "encore presentation" of this post, which is double speak for recycling old posts so that I can go on a holiday. I don't think you'll mind this week, though. -Steve This is one of the easiest salsas imaginable. It's nutty and has a very mild heat. I've been putting it in a squeeze bottle and smothering my eggs with it. Last night I used it with a little beer to de-glaze a pan that had turkey cutlets frying in it earlier. Sept14-008 Take about 10 cascabel chiles and remove the stems and seeds, reserving the seeds. Toast on a hot comal or grill until gently toasted. Don't let them burn or they will be bitter and inedible but if you don't toast them they will have a raw, unpleasant taste. Remove the toasted chiles and place them in a blender jar. Now toast the reserved seeds until brown. Add these to the jar, along with 2 cloves of garlic, a little salt and about 3/4 cup of water. Blend well, adding more water if needed. Allow to stand for a few minutes so it can thicken up. You can add a little water if it's too thick. It's that simple.

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