Mexican Red Chile Sauce

Photo: flickr user VirtualErn

Ingredients

6 ounces (about 10 to 12) whole dried Ancho, Pasilla, or California 3 cups Hot water

1/4 cup Tomato sauce or paste

1 Clove (small) garlic, minced or pressed

1/4 cup Salad oil

1 1/2 teaspoons Salt

1 teaspoon Oregano leaves, crumbled

1/4 teaspoon Cumin

Preparation

Place chiles on a baking sheet an lightly toast in a 400 F oven for 3 or 4 minutes only or until they give off a mild aroma. Chiles will be bitter if burned.

Remove from oven and let cool to touch, then remove and discard stems, seeds, and any pink pithy material inside chiles. Rinse in cool water, drain briefly, then cover chiles with hot water; let stand for 1 hour.

Place chiles in a blender with enough of the water to blend; whirl until smooth. Alternately, scrape pulp from skin with table knife, then put through a wire strainer. Add remaining water, tomato sauce, garlic. oil, salt, oregano and cumin. Simmer uncovered for 10 minutes, stirring occasionally, to blend flavors. Chill up to 1 week or freeze for longer storage.

Makes 3 1/2 cups.