Chile Rojo

This is a basic red chile sauce. I usually make this to add into stewed meat recipes for enchiladas or tamales and also as an enchilada sauce.

• Ready In: 30 mins
• Yields: 1 cup

Ingredients

• 8  dried New Mexico chiles (stems removed)
• 1  roma tomato
• 1⁄4  white onion
• 2  garlic cloves
• 1  teaspoon salt

Directions

1. Place all ingredients into a sauce pan except for salt. Cover the chiles with water and bring to a boil. Cover and continue to boil for 15 minutes.
2. Drain the water and add the ingredients including the salt to the blender. Add in 1/2 cup fresh water and blend on high for 5 minutes.
3. Add 1 tbsp oil into the empty sauce pan you used to boil the chiles. Pour in the red chile and cook on medium heat for 10 minutes stirring occasionally and adjusting salt to taste.