Traditionally, this chile sauce is made with water, but chicken broth gives it a bit more depth. Look for dried New Mexico chiles in Latin markets, or order from www.chiletoday.com. The sauce may stain some types of pottery and plastic storage containers, so serve and store this in glass containers.
1/2 pound dried New Mexico chiles
5 cups fat-free, less-sodium chicken broth
4 garlic cloves, peeled
1 teaspoon salt
How to Make It
Remove stems and seeds from chiles; discard. Rinse the chiles with cold water; drain. Arrange chiles in a single layer on a baking sheet. Broil 20 seconds on each side or until lightly toasted (be careful not to burn chiles).
Bring 4 quarts water to a boil in a large Dutch oven over medium-high heat. Stir in chiles, and cover. Remove from heat, and let stand 30 minutes or until soft. Drain.
Place half of chiles, 2 1/2 cups broth, and garlic in a blender; process until smooth. Pour the pureed mixture into a large bowl; repeat procedure with remaining chiles and broth. Strain chile mixture through a sieve into a large saucepan, and discard solids. Stir in salt. Cook over medium heat 30 minutes, stirring occasionally.
I cannot believe nobody has reviewed this recipe. It is an excellent red sauce to be used as an enchilada sauce or a marinade/cooking sauce for meat. I gave it 4 instead of 5 stars because I also add sauted onion and a teaspoon of oregano to the blender for added flavor to the sauce. I also do not broil the chilies as it can make them bitter if they go just a little bit too long. I started making this is batches and freezing in 2 cup portions to use over enchiladas, burritos, encharitos or flavor chili. It is so inexpensive to make that I don't buy canned sauce any more. Give it a try. Change it to your taste. Easier and versitle like a pasta sauce.
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