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Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 2 |
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Ingredients:
8 cups dried whole new mexico red chile pods (medium hot) |
water, to cover |
2 teaspoons salt |
1/2 teaspoon ground or leaf mexican oregano |
6 cloves minced garlic, or 2 to 3 teaspoons granulated garlic |
1 (8-ounce) can tomato sauce, optional |
Directions:
1. Remove stems and seeds from dried chile pods. Rinse and place in 4-quart pot. Cover with water and bring to a boil. Remove from heat, cover, and let pods steep for 30 minutes.
2. Drain pods in a colander and reserve juice. Place softened pods into a blender or food processor, adding just enough reserved juice to barely cover. Blend to a fine consistency. Pour the resulting pulp into a fine sieve or colander and allow the extra juice to drain out, stirring occasionally.
3. Return this pulp to the 4-quart pot and add the salt, oregano, and garlic. Bring to a boil, then simmer uncovered for 10 minutes, stirring occasionally. Taste to adjust seasonings. If the sauce tastes bitter, add the tomato sauce. Simmer for 5 more minutes.
4. Use red chile sauce over enchiladas, chile rellenos, or as a side or sauce for any other Mexican entree.
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