New Mexico Chile Sauce
- Ready In:
- 50mins
- Ingredients:
- 7
- Yields:
-
6 cups
ingredients
- 5 cups chicken stock
- 1 lb tomatoes, quartered
- 12 ounces white onions, quartered
- 6 garlic cloves, peeled
- 6 ounces dried New Mexico chiles, stemmed and seeded
- 1 tablespoon butter, room temperature
- 1 teaspoon salt
directions
- In a stock pot over high heat, bring the stock, tomatoes, onion and garlic to a boil.
- Cook for 15 minutes.
- Stir in dried chiles making sure chiles are covered with the liquid.
- Remove from heat and let chiles soak for 15 minutes or more until the mixture is cool.
- Transfer to a blender or food processor.
- Blend until liquified.
- Strain through a fine mesh sieve, pressing on the residue with the back of a ladle or spoon to extract all of the chile flavor.
- Reheat the sauce in a large saucepan and stir in butter and salt.
- If making ahead, leave butter out until you are ready to use the sauce.
- Will freeze or keep in the refrigerator for 3 days.
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RECIPE SUBMITTED BY
Jellyqueen
Repton, 39
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