RED CHILE SAUCE
Steps:
- In a skillet, heat the oil over medium-high heat and sauté the onion until brown and caramelized, 6 to 8 minutes.
- In a blender, add the onion, tomatoes, chiles, garlic, cumin, oregano, and salt. If the reserved chile water is not bitter, add 1 cup of it to the blender; otherwise, add 1 cup plain water. Puree to a fine paste; add a little more chile water or plain water if necessary.
- In large, heavy nonstick skillet, heat the peanut oil over high heat until just smoking. Refry the sauce at a sizzle, stirring constantly, until it coats a wooden spoon, 3 to 5 minutes. Do not allow the sauce to become too thick; add more liquid if necessary.
- The sauce keeps in the refrigerator for 8 to 10 days; it also freezes well.
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