RED CHILE SAUCE

Red Chile Sauce image

Yield makes 4 cups

Number Of Ingredients 9

Ingredients

1 tablespoon vegetable oil
1 white onion, chopped
8 Roma tomatoes (about 1 pound), blackened (page 164)
8 ounces (about 25) dried New Mexico red chiles, dry-roasted and rehydrated (page 152, soaking water reserved)
2 large cloves garlic, roasted and finely chopped (page 158)
1 teaspoon toasted and finely ground cumin
1/2 tablespoon dried Mexican oregano, toasted and finely ground (page 161)
1 teaspoon kosher salt
2 tablespoons peanut oil or lard

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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