Red chile sauce recipe

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  • 10–12 dried red New Mexico chiles (found at most Latin markets)
  • 4 cups (1 L) boiling water
  • 2 tablespoons olive oil
  • 1 medium onion, chopped
  • 2 cloves garlic, chopped
  • 1 teaspoon dried oregano, Mexican preferred
  • 2 teaspoons apple cider vinegar
  • 1 teaspoon ground cumin
  • salt to taste
How to Make It
  1. Rinse chiles and split to remove seeds. Place chiles on a sheet pan and bake for 10–15 minutes in a 275°F (135°C) oven (you should be able to smell the chiles—but do not burn them!).
  2. Remove the stems from the chiles, place them in a heat-proof bowl and pour boiling water over. Allow them to sit for 5–10 minutes to soften them, then drain, reserving liquid.
  3. In a medium-sized saucepan, heat the olive oil over medium heat, then add in the onion and garlic and sauté until soft. Add the chiles, about 3 cups (750 mL) of the water, oregano, vinegar, and cumin and simmer for 10–12 minutes.
  4. Place the mixture in a food processor or blender and puree.
  5. Strain the mixture through a coarse sieve. If the sauce is too thin, return contents back to sauce pan and reduce longer. If sauce is too thick, add more of the reserved soaking liquid.
  6. Refrigerate until ready to use/serve.

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