New Mexico Red Chile Sauce
Serves: 4
Category: Sauces, Chili
Cuisine: Mexican
Ingredients:
2 oz (12-14) dried New Mexico chiles (preferably Sandia or Barker)
1 clove Garlic, finely minced
3 cups hot water
1 Tbsp vegetable oil
1 Tbsp flour
1/2 tsp ground cumin
1 tsp oregano, crushed
salt to taste
Instructions:
Remove and discard stems and seeds from chiles. Toast chiles over low heat for about 4 minutes, shaking the pan so they don't burn. Place chiles and hot water in a bowl and let stand 30 minutes. Place softened chiles and half the water in a food processor or blender. Puree until smooth.In a 1 qt. saucepan heat oil over medium heat. Add flour, garlic & cumin and stir for about 2 minutes until the oil sizzles slowly and the flour paste turns a light brown. Remove from heat. Strain chile puree into saucepan. Rinse food processor or blender with remaining water and pour through strainer. Cook sauce on low heat to a simmer and simmer for 5 minutes. Add salt and oregano, simmer 5 minutes more, then season to taste. The sauce should be thick enough to stick to the nap of a spoon. Store up to 2 weeks in refrigerator or freeze.