New Mexico Red Chile Sauce
(from Cera82v’s recipe box)
Use this sauce as a topping for enchiladas and tacos, as a basis for stew, or in any recipe that calls for red sauce
Source: The Spicy Food Lover's Bible
Ingredients
- 12 dried red New Mexican chiles
- 2 tablespoons vegetable oil
- 1 cup chopped onions
- 2 cloves garlic, chopped
- 2 to 3 cups beef or vegetable broth
- 1 teaspoon oregano, preferably Mexican
- Salt to taste
Directions
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Preheat the oven to 250F.
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Arrange the chile pods on a baking pan and roast in the oven for 10 to 15 minutes, or until the chiles become very aromatic, being careful not to let them burn. Remove the stems and seeds and crumble the pods into a bowl. Cover the chiles with very hot water and allow them to steep for 15 minutes to soften. Drain the chiles and discard water.
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Heat a heavy saucepan over medium high heat, add the oil, and when hot, add the onion and garlic and saute until they are soft. Add the chiles along with a couple cups of the broth and simmer the sauce for 10 minutes.
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Place all the ingredients in a blender or food processor and puree until smooth. Strain the mixture for a smoother sauce.
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If the sauce is too thin, place it back on the stove and simmer until it is reduced to the desired consistency; if it is too thick, add more broth. Taste and adjust the seasonings.
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Store the sauce in the refrigerator for up to 5 days, or freeze for up to 6 months.