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Chili: Mark's Red Chile Sauce

Source of Recipe

internet


List of Ingredients

4 ounces large red dried chiles
1 2 ounce whole dried ancho chiles
1 2 ounce whole dried cascabel chiles
2 whole canned chipotle chiles in adobo sauce
1 teaspoon adobo sauce
2 quarts water
1 pound blackened Roma tomatoes
1/2 cup chopped white onion
1 tablespoon olive oil
5 large clov garlic, finely chopped
1 teaspoon roasted ground cumin
1 1/2 teaspoons roasted Mexican oregano
1 teaspoon salt
2 tablespoons peanut oil


Recipe

Remove stems and seeds from chiles. Dry roast chiles in oven at 250ºF for 3-4 minutes. Shake once or twice, do not let blacken. Add to the water in a covered pan and allow to simmer very low for 20 minutes to re-hydrate. Allow to cool. Blacken tomatoes in a skillet or under a broiler, ~5 minutes. Roast cumin and oregano under broiler, until brown but not smoking.

Saute onion in the oil over low heat until browned. Put chiles (not incl. water) in blender. Add blackened tomatoes, onion, garlic, cumin, oregano and salt. Add 1 cup liquid. (Taste chile water first. If it is *not* bitter, use chile water, otherwise add plain water or chicken stock.) PureeÈe to a fine paste, adding more liquid if necessary. Add oil or lard to a high sided pan, and heat until almost smoking. Refry sauce at a sizzle for 3-5 minutes, stirring continuously. Do not allow sauce to get too thick; add water if necessary. Makes 4 cups