SALSA*****Spicy Red Mexican Sauce

By Unblond1

05/04/15 - Initially made for Red Chilaquiles and I thought the heat got away on me but the more I eat this, the more I like it. It has to be cut with plain tomato sauce or cherry tomato sauce for Dan but it works for me, as is. Great for Huevos Rancheros.

Ingredients

• 3 dried California Chili Peppers
• 6 dried del Arbol Pepper
• 1 SMALL pieced dried chipotle
• 10 - 12 ounces ripe tomatoes
• 1/2 large onion, sliced
• 2 cloves garlic, smashed
• 1-2 cups chicken broth
• 1 pinch epazote
• 1/2 teaspoon ground cumin
• 1/2 teaspoon dried oregano
• large pinch of salt
• 2 tablespoons fresh cilantro
• 2 teaspoons olive oil

Details

Servings 2

Preparation

Step 1

Combine everything except the cilantro and olive oil in a large pot and just cover with chicken broth. Bring to a boil, reduce heat to medium and cook until everything is tender, about 20 minutes.

Strain mixture, reserving the cooking liquid, and allow to cool until it can be handled.

Pull the tops off the peppers (along with whatever seeds and membranes come with) and put everything in the blender with the cilantro and about 1/4 cup of the cooking liquid and puree until smooth.

Heat the olive oil in a pot and add the puree. Bring to a simmer and cook, partially covered, until starting to thicken (I cooked it about 45 minutes, I think). Adjust heat and flavour with additional cooking broth (if you want it hotter) or chicken broth (less hot) and salt.

Let cool and transfer to a glass jar and keep it in the fridge, using as needed.

I've had it with Red Chilaquiles and with Huevos Rancheros. Bet it would also be great cold with just tortilla chips or scoops.