Irma's Red Enchilada Sauce (Salsa De Chile Rojo)

I got this one from my friend, Rick Ramirez's Mom, Irma when I lived in Yuma in the early 1960's. I usually make a double batch and freeze the excess, 2 cups at a time in Sandwich size ziplock freezer bags. Cooking time includes steeping time for the chiles.

• Ready In: 1 hr 35 mins
• Yields: 4 1/2 cups

Ingredients

• 5  dried pasilla peppers
• 5  dried ancho chiles or 5  dried New Mexico chiles
• 2  cups boiling water
• 2  cups tomato sauce (My Crock Pot Italian Tomato Sauce)
• 2  garlic cloves, minced
• 1⁄4 cup  oil
• 3⁄4 teaspoon kosher salt
• 1  teaspoon  crumbled Mexican oregano
• 1⁄2 teaspoon whole cumin seed, grind fresh with oregano

Directions

1. Preheat oven to 375°F.
2. Place chiles on a wire cooling rack on a baking sheet.
3. Roast 4-5 minutes, NO MORE THEY"LL TURN BITTER!
4. Let them cool to touch.
5. Cut tops off, split in two with a sharp knife.
6. Remove seeds and veins, the soft part that holds the seeds.
7. Cover with boiling water, let steep an hour.
8. Remove each half to a platter and scrape the pulp with the edge of a spoon. After handling chiles wash your hands with warm water and baking soda to nutralize the chile juice. It's an acid. You can safely wash your eyes too.
9. Combine all ingredients including the water in a sauce pan.
10. Bring to a simmer, simmer for 15 minutes.
11. Stirring occasionly.