Red Chile Sauce

1. 1

   In a skillet, heat the oil over medium-high heat and saute the onion until brown and caramelized, 6 to 8 minutes.

2. 2

   In a blender, add the onion, tomatoes, chiles, garlic, cumin, oregano, and salt.

3. 3

   If the reserved chile water is not bitter, add 1 cup of it to the blender; otherwise, add 1 cup plain water.

4. 4

   Puree to a fine paste; add a little more chile water or plain water if necessary.

5. 5

   In large, heavy nonstick skillet, heat the peanut oil over high heat until just smoking.

6. 6

   Refry the sauce at a sizzle, stirring constantly, until it coats a wooden spoon, 3 to 5 minutes.

7. 7

   Do not allow the sauce to become too thick; add more liquid if necessary.

8. 8

   The sauce keeps in the refrigerator for 8 to 10 days; it also freezes well.

* Per serving · 4 servings · Values may vary.