Red Chile Sauce

Name: Red Chile Sauce
Total time: PT0D0H0M
Yield: makes About 2 1/2 Cups
Ingredients: 20 dried New Mexico red chiles; 2 cloves garlic, peeled and crushed; 1 small yellow onion, peeled and quartered; 1 tsp. ground cumin; Salt; 1 tsp. sugar (optional)

Serves
makes About 2 1/2 Cups

LAURIE SMITH

This spicy sauce is a staple of authentic "border food" cuisine, and is an essential accompaniment to such dishes as Stacked Cheese Enchiladas and Chiles Rellenos.

Ingredients

20 dried New Mexico red chiles
2 cloves garlic, peeled and crushed
1 small yellow onion, peeled and quartered
1 tsp. ground cumin
Salt
1 tsp. sugar (optional)

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Instructions

Step 1

Wash chiles and remove stems, seeds, and veins (see Handling Chiles). Bring a pot of water to a boil. Add chiles, cover, and remove from heat. Soak until soft, about 1 hour, then drain, reserving soaking water.

Step 2

Place chiles, garlic, onions, and 2 cups soaking water in a blender or food processor. Purée until smooth. Thin with more soaking water if sauce is too thick.

Step 3

Strain sauce into a large saucepan. Add cumin, season to taste with salt, and simmer, uncovered, over low heat for 10 minutes. If sauce tastes bitter, add sugar.

Wash chiles and remove stems, seeds, and veins (see Handling Chiles). Bring a pot of water to a boil. Add chiles, cover, and remove from heat. Soak until soft, about 1 hour, then drain, reserving soaking water.
Place chiles, garlic, onions, and 2 cups soaking water in a blender or food processor. Purée until smooth. Thin with more soaking water if sauce is too thick.
Strain sauce into a large saucepan. Add cumin, season to taste with salt, and simmer, uncovered, over low heat for 10 minutes. If sauce tastes bitter, add sugar.