Recipe by Miss Annie
The dried red chiles have a distintive earthy taste. You may enrich the sauce with a bit of cream. Use in Carne Adovada or enchiladas. Just remember to cover the rubber or plastic parts of your blender with plastic wrap and use metal spoons. These red chiles will stain rubber and plastic permanently.
Top Review by catroomglass
yay! this was just what I was looking for--so many red sauce recipes have tomatoes in them :( Thank you for the reminder to wrap plastic or use metal. I keep a box of food grade gloves in the kitchen for whenever I'm in the vicinity of a hot pepper. For those who haven't attempted to make their own chile sauce, don't be daunted. This is great. The water measurement is right-on. Some folks like a real thick paste; so add as little as will work the processor--you can always thin the sauce down at a later time. I kept this for a week in the fridge. Good for tamales or in Tortilla Soup.
- 1 lb dried New Mexico chile, remove stems (leave seeds and veins if you like a hotter sauce)
- 2 heads garlic, peeled
- 1 large onion, chopped
- 2 tablespoons oregano, dried
- 1 teaspoon salt
- water, as necessary
Directions See How It's Made
- Place the chile pods on a foil lined cookie sheet and warm in a 375º F.
- oven for just a few minutes until they become soft and leathery.
- Working in small batches at a time, fit pods into a blender or food processor.
- Purée with the onion, garlic, oregano and salt until smooth, adding small amounts of water as needed to make a sauce the consistency of thick cream.
- Place each batch of puréed mixture in a large bowl until all have been blended.
- Stir the batches together.
- Store in refrigerator.