Classic red chili sauce~ new mexico-style

Yield: 1 Servings

Measure Ingredient
12 xes DRIED WHOLE RED CHILES
1 x LARGE ONION, CHOPPED
3 xes CLOVES OF GARLIC, CHOPPED
3 cups WATER

PLACE THE CHILES IN A BAKING PAN AND PUT THEM IN A 2500F. OVEN FOR ABOUT 10 TO 15 MINUTES. DO NOT BURN!! IF THE CHILES SMELL TOASTED THEY ARE DONE. REMOVE SEEDS AND STEMS AND CRUMBLE INTO A SAUCEPAN.

ADD THE REMAINING INGREDIENTS, BRING TO A BOIL, REDUCE HEAT AND SIMMER FOR 20 TO 30 MINUTES. PUREE THE MIXTURE IN A BLENDER UNTIL SMOOTH; STRAIN IF NECESSARY. IF THE SAUCE IS TOO THIN, PLACE BACK ON THE STOVE AND SIMMER UNTIL IT IS REDUCED TO THE DESIRED CONSISTENCY.

VARIATIONS: SPICES SUCH AS CUMIN, CORIANDER AND MEXICAN OREGANO MAY BE

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