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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