RED CHILE SAUCE

1. 1

   Remove stems and seeds from dried chile pods.

2. 2

   Rinse and place in 4-quart pot.

3. 3

   Cover with water and bring to a boil.

4. 4

   Remove from heat, cover, and let pods steep for 30 minutes.

5. 5

   Drain pods in a colander and reserve juice.

6. 6

   Place softened pods into a blender or food processor, adding just enough reserved juice to barely cover.

7. 7

   Blend to a fine consistency.

8. 8

   Pour the resulting pulp into a fine sieve or colander and allow the extra juice to drain out, stirring occasionally.

9. 9

   Return this pulp to the 4-quart pot and add the salt, oregano, and garlic.

10. 10

    Bring to a boil, then simmer uncovered for 10 minutes, stirring occasionally.

11. 11

    Taste to adjust seasonings.

12. 12

    If the sauce tastes bitter, add the tomato sauce.

13. 13

    Simmer for 5 more minutes.

14. 14

    Use red chile sauce over enchiladas, chile rellenos, or as a side or sauce for any other Mexican entree.

* Per serving · 4 servings · Values may vary.

No additional tips available.