Red Chile Sauce

1. 1

   In a large saucepan, bring the water to a boil.

2. 2

   Add the chiles and simmer over moderately high heat, stirring occasionally, until tender, about 8 minutes.

3. 3

   Drain the chiles, reserving 3 cups of the cooking water.

4. 4

   Transfer the chiles and reserved cooking water to a blender and let cool slightly; puree until smooth.

5. 5

   Wipe out the saucepan.

6. 6

   Add the bacon and cook over moderate heat, stirring occasionally, until it just starts to render, about 5 minutes.

7. 7

   Add the onion, garlic and oregano and cook, stirring occasionally, until softened, about 7 minutes.

8. 8

   Stir in the flour and cook, stirring, until the pan is dry, about 2 minutes.

9. 9

   Stir in the chile puree and bring to a simmer.

10. 10

    Cook over moderate heat, stirring constantly, until the sauce is thickened and the flavors meld, about 12 minutes.

11. 11

    Press the mixture through a fine sieve into a heatproof bowl; discard the solids.

12. 12

    Stir in the sugar and season with salt.

13. 13

    Use immediately or let cool completely.

* Per serving · 4 servings · Values may vary.

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