Mark's Red Chile Sauce
Servings Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
4 cups N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
4 ounces whole dried New Mexico red chiles 2 ounces whole dried ancho chiles 2 whole dried chipotle chiles or chipotles in adobo sauce
1 teaspoon adobo sauce 2 quarts water 1 pound Roma tomatoes
1/2 cup chopped white onion 1 tablespoon olive oil 5 large cloves garlic, roasted, peeled, and finely chopped
1 teaspoon roasted ground cumin 1-1/2 teaspoons roasted ground Mexican oregano 1 teaspoon salt
2 tablespoons peanut oil or lard



1 Remove stems and seeds from chiles. Roast and rehydrate the chiles.
2 Blacken the tomatoes in a skillet or under the broiler (about 5 minutes). Saute onion in the oil over low heat until browned. Put chiles in a blender and add blackened tomatoes, onion, garlic, cumin, oregano, and salt. Add 1 cup of the reserved liquid. (Taste the chile water first; if it is not bitter, use it. Otherwise, add plain water or chicken stock.) Puree to a fine smooth paste, adding more chile water, water, or chicken stock if necessary.
3 Add oil or lard to a high-sided pan, and heat until almost smoking. Refry sauce at a sizzle for 3 to 5 minutes, stirring continuously. Do not allow sauce to get too thick; add water if necessary. Sauce can be kept for up to 1 week in the refrigerator.

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