Red Chile Sauce

Name: Red Chile Sauce
Prep time: P0Y0M0DT0H10M0.000S
Cook time: P0Y0M0DT0H45M0.000S
Total time: P0Y0M0DT0H55M0.000S
Yield: about 2 quarts
Cuisine: american
Ingredients: 8 cups dried whole New Mexico red chile pods (medium hot); Water, to cover; 2 teaspoons salt; 1/2 teaspoon ground or leaf Mexican oregano; 6 cloves minced garlic, or 2 to 3 teaspoons granulated garlic; 1 (8-ounce) can tomato sauce, optional

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Total: 55 min

Prep: 10 min
Cook: 45 min

Yield: about 2 quarts

Total: 55 min

Prep: 10 min
Cook: 45 min

Yield: about 2 quarts

Ingredients

8 cups dried whole New Mexico red chile pods (medium hot)

Water, to cover

2 teaspoons salt

1/2 teaspoon ground or leaf Mexican oregano

6 cloves minced garlic, or 2 to 3 teaspoons granulated garlic

1 (8-ounce) can tomato sauce, optional

Directions

Remove stems and seeds from dried chile pods. Rinse and place in 4-quart pot. Cover with water and bring to a boil. Remove from heat, cover, and let pods steep for 30 minutes.
Drain pods in a colander and reserve juice. Place softened pods into a blender or food processor, adding just enough reserved juice to barely cover. Blend to a fine consistency. Pour the resulting pulp into a fine sieve or colander and allow the extra juice to drain out, stirring occasionally.
Return this pulp to the 4-quart pot and add the salt, oregano, and garlic. Bring to a boil, then simmer uncovered for 10 minutes, stirring occasionally. Taste to adjust seasonings. If the sauce tastes bitter, add the tomato sauce. Simmer for 5 more minutes.
Use red chile sauce over enchiladas, chile rellenos, or as a side or sauce for any other Mexican entree.

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