Red Chili Sauce

June 22, 2009

• 3 oz dried red chilies (12-16 ea).  New Mexican chilies or guajillo chilles are okay.
• 2-1/2 Cups warm broth
• 1 medium tomato
• 1/4 medium white onion
• 1 clove garlic
• 1 T chopped cilantro
• 1/2 tsp oregano
• Salt & Pepper

Soak the chilies in warm broth for about 15 minutes, until they are soft.  Stem the chilies and remove the veins and seeds.  Then cook the chilies over low heat another 10-15 minutes so they will be soft enough to puree.

Roast the tomato, onion and garlic until browned, let cool.

Add all ingredients, except salt and pepper, to a blender and puree until smooth.  Use enough broth to make the sauce of the consistency you need (this makes me think of Goldilocks and the 3 bears!).  Add salt and pepper to taste.

Sauce is perfect for enchiladas and has a better flavor after resting for a day or two.

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Tags: broth, cilantro, garlic, onion, red chilies