Serves: 5
Total Calories: 34
1. Wipe the chiles with damp paper towels. With scissors, cut off the tops and cut each chile lengthwise in half. Remove the seeds and veins. On a comal or in a dry skillet toast the chiles about 3 seconds on each side, holding them down with a wide spatula until barely blistered and aromatic. Do not burn, or they will be bitter. Submerge the chiles in a bowl of hot water, and soak about 20 minutes.
2. Meanwhile, heat the oil in a medium skillet over medium-low heat and cook the onion and garlic slowly until they start to brown, 5 to 6 minutes. Stir in the oregano and cumin and immediately transfer to a blender. Add the tomatoes to the blender. With tongs, lift the chiles from the soaking water and put them in the blender. Taste the chile water. If it has a pleasant taste and is not bitter, add 1/2 cup chile water to the blender, along with 1/4 cup of water. (If it is bitter, discard the chile water and add 3/4 cup of water.) Blend the mixture 1 minute or until the sauce is as smooth as possible, scraping down the sides of the blender jar as needed. Pour the sauce through a strainer or a food mill into a medium bowl. Discard remaining bits of tough skin and seeds.
3. Transfer the puréed chile sauce to a saucepan and simmer the sauce 15 minutes over low heat, stirring occasionally, until completely cooked and flavors are blended. The sauce is ready to use, or cover and refrigerate for 5 days, or freeze up to 3 months.
From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Basic Red Chile Sauce recipe is from the 1,000 Mexican Recipes Cookbook. Download this Cookbook today.
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