CALIFORNIO COLORADO

CALIFORNIO COLORADO

THE CALIFORNIOS, THE ORIGINAL SPANISH SETTLER IN CALIFORNIO, MADE A SAUCE LIKE THIS, USING VINEGAR TO CUT THE CHILE HEAT.

3 TABLE VEGGIE OIL
3 TABLESPOONS FINE TEXTURED DRIED BREADCRUMDS
2 GARLIC CLOVES, MINCED
1 1/2 TEASPOON DRIED OREGANO, PREFERABLY MEXICAN
1/2 CUP GROUND MILD RED CHILE, PREFERABLY ANAHEIM OR NEW
MEXICAN
5 CUPS WATER
2 TABLESPOONS VINEGAR, PREFERABLY CIDER
1 1/2 TEASPOONS SALT

IN A LARGE, HEAVY SAUCEPAN, WARM THE OIL OVER MEDIUM HEAT. SPRINKLE IN THE BREADCRUMBS AND BROWN BRIEFLY. ADD THE GARLIC, OREGANO, AND CHILE.
STIR IN THE WATER SLOWLY TO AVOID LUMPS, AND THE VINEGAR AND SALT.