Title: Classic Red Chili Sauce, New Mexico-Style
Categories: Sauce
Yield: 1 Servings
| 12 | x | DRIED WHOLE RED CHILES |
| | | LARGE ONION, CHOPPED |
| 3 | x | CLOVES OF GARLIC, CHOPPED |
| 3 | c | WATER |
PLACE THE CHILES IN A BAKING PAN AND PUT THEM IN A 2500F. OVEN FOR ABOUT 10
TO 15 MINUTES. DO NOT BURN!! IF THE CHILES SMELL TOASTED THEY ARE DONE.
REMOVE SEEDS AND STEMS AND CRUMBLE INTO A SAUCEPAN. ADD THE REMAINING
INGREDIENTS, BRING TO A BOIL, REDUCE HEAT AND SIMMER FOR 20 TO 30 MINUTES.
PUREE THE MIXTURE IN A BLENDER UNTIL SMOOTH; STRAIN IF NECESSARY. IF THE
SAUCE IS TOO THIN, PLACE BACK ON THE STOVE AND SIMMER UNTIL IT IS REDUCED
TO THE DESIRED CONSISTENCY. VARIATIONS: SPICES SUCH AS CUMIN, CORIANDER AND
MEXICAN OREGANO MAY BE