Red Chile Sauce

Recipe courtesy Richard Bickle

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

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 entrée.

Yield: about 2 quarts
Prep Time: 10 minutes
Cooking Time: 45 minutes
Difficulty: Easy