Mexican Red Chile Sauce
|Green chilies||6 Ounce, dried (About 10 To 12 Whole Dried Ancho, Pasilla, Or California Variety Or Mixture Of Three)|
|Hot water||3 Cup (48 tbs)|
|Tomato sauce/Tomato paste||1⁄4 Cup (4 tbs)|
|Garlic clove||1 Small, minced or pressed|
|Salad oil||1⁄4 Cup (4 tbs)|
|Salt||1 1⁄2 Teaspoon|
|Oregano leaves||1 Teaspoon, crumbled|
|Ground cumin||1⁄4 Teaspoon|
Place chiles on a baking sheet.
Toast lightly in a 400° oven for 3 or 4 minutes only or until they give off a mild aroma.
If burned, chiles will be very bitter.
Remove from oven, 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 1 hour.
Place chiles in a blender with enough of the water to blend; whirl until smooth. (Or 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.