New Mexico Chile Sauce

1. 1

   In a stock pot over high heat, bring the stock, tomatoes, onion and garlic to a boil.

2. 2

   Cook for 15 minutes.

3. 3

   Stir in dried chiles making sure chiles are covered with the liquid.

4. 4

   Remove from heat and let chiles soak for 15 minutes or more until the mixture is cool.

5. 5

   Transfer to a blender or food processor.

6. 6

   Blend until liquified.

7. 7

   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.

8. 8

   Reheat the sauce in a large saucepan and stir in butter and salt.

9. 9

   If making ahead, leave butter out until you are ready to use the sauce.

10. 10

    Will freeze or keep in the refrigerator for 3 days.

* Per serving · 4 servings · Values may vary.

No additional tips available.