I can not believe that I haven't reviewed this before now! I have been making red chili sauce similar to this years and years and years. My Vita-Mix makes quick work on this recipe. Made for PARTY 2011.
This is a terrific recipe. Authentically Mexican, wonderful flavor, enticing aroma, and gorgeous deep color -- a multi-sensory feast! I've made this kind of thing before, and when I was getting ready to post my version of Chile con Carne (Sonoran style), I found that you had saved me the trouble of writing it all down. I just link to this page, for folks who need help with this step. Thanks for posting this!
As a native New Meican currently living in Las Cruces (30 miles south of Hatch), I will tell you this is the best red chile sauce I have ever made, and some of the best I've ever eaten. Metal chef Jeff, did you maybe use the wrong chile? Oh, I do use the hot dried chiles, I like the bite.
On the American side of the Sonoran border, this is called chili gravy. This is a good version. I prefer one from the Mormon communities just south of the border. I use apple juice instead of water. Use only 2 1/2 cups. For the chilis use 6 New Mexican red, 3 anchos, 3 guajillos. Remove seeds and stems, tear into small pieces and toast in a saucepan while also toasting the garlic. Pour in the apple juice bring to a boil then simmer for 10-15 minutes. Either use an immersion blender or stand blender to puree the sauce.
I have been seeing this made on Foodtv and decided to make it. This sauce has zero flavor and I will not make it again.