- 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
- 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!).
- 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.
- 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.
- Place the mixture in a food processor or blender and puree.
- 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.
- Refrigerate until ready to use/serve.