Title: Mark's Red Chile Sauce
Categories: Peppers Sauce Mexican
Yield: 4 Cups

4	oz	Whole dried New Mexico red
		Chiles
2	oz	Whole dried ancho chiles
2	oz	Whole dried cascabel chiles
2		Whole dried chipotle chiles
		OR chipotles in adobo sauce
1	ts	Adobo sauce
2	qt	Water
1	lb	Roma tomatoes
1/2	c	Chopped white onion
1	tb	Olive oil
5	lg	Cloves garlic roasted peeled
		And finely chopped.
1	ts	Roasted ground cumin
1 1/2	ts	Salt
2	tb	Peanut oil or lard

Remove stems and seeds from chiles. Roast and rehydrate the chiles.

Blacken the tomatoes in a skillet or under a broiler (abt. 5 min.). Saute onion in the oil over low heat until browned. Put chiles in a blender and add blackened tomatoes, onion, garlic, cumin, oregano, and salt. Add 1 c. of teh reserved liquid. (Taste the chile water first; if it is not bitter, use it. Otherwise, add plain water or chicken stock.) Puree to a fine somoothe paste, adding more chile water, water, or chicken stock if necessary. Add oil or lard to a high-sided pan, and heat until almost smoking. Refry sauce at a sizzle for 3-5 minutes, stirring continuously. Do not all ow sauce to get too thick; add water if necessry. Sauce can be kept for up to 1 week in the refrigerator.

Serve with complex, hearty dishes, such as venison, red meats, grilled food, and enchiladas. For good results it is important that you use the chiles of high quality.

Source: "THE GREAT CHILE BOOK"

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