Mexican Red Chile Sauce

1. 1

   Preheat oven to 400 degrees F.

2. 2

   Place chiles on a baking sheet. Toast lightly in oven, 3 or 4 minutes, until they give off a mild aroma. Do not burn, otherwise, chiles will be very bitter.

3. 3

   Remove chiles from oven and set aside until cool enough to handle.

4. 4

   Remove and discard stems, seeds, and any pink pithy materials.

5. 5

   Rinse chiles in cool water, drain briefly, then cover with hot water and soak for an hour.

6. 6

   Process chiles in blender with enough of the soaking water to obtain a nice, blended consistency.

7. 7

   Add remaining water, tomato sauce, garlic, oil, salt, oregano, and cumin. Simmer, uncovered, for 10 minutes, stirring occasionally.

8. 8

   Sauce can be refrigerated for up to 1 week or frozen for later use.

* Per serving · 4 servings · Values may vary.

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