Red Chile Sauce
- 4 ounces dried New Mexico chile peppers
- 4 dried chipotle chile peppers
- 1 tablespoon olive oil
- 1/2 cup chopped onion (1 medium)
- 3 cloves garlic, minced
- 1 tablespoon sherry vinegar
- 1 teaspoon sugar
- 1 teaspoon fresh snipped oregano, or 1/2 teaspoon dried Mexican oregano or dried oregano, crushed
- 1/2 teaspoon ground cumin
- 1/2 teaspoon salt
- 1 14-ounce can chicken broth Chicken broth (optional)
Heat an ungreased griddle or skillet over medium-high heat. Toast all peppers on hot griddle for about 1 minute or until fragrant, turning frequently.
Cut open dried peppers (see tip, opposite); discard stems and seeds. Cut peppers into small pieces. In a bowl, combine pepper pieces and enough boiling water to cover. Cover and let stand for 30 minutes. Drain and reserve peppers.
In a large skillet, heat oil over medium heat. Add onion and garlic; cook for about 3 minutes or until tender.
In a blender or food processor, combine peppers, onion mixture, vinegar, sugar, oregano, cumin, and salt. Add half of the can of broth. Cover; blend until nearly smooth. Add remaining broth; blend until broth is incorporated.
Strain mixture through a fine-mesh sieve; discard seeds and skins. 6 Add strained mixture to skillet. Simmer for 10 minutes to mellow flavors, stirring constantly. If desired, add additional broth to thin sauce to desired consistency.
9 - (1/4 cups) servings