Enchilada Sauce

• 12 oz (336 grm). New Mexican Long Red Chili Pods, dried
• 7 tbsp (100 ml) salt
• 5 tbsp (70 ml) garlic powder
• 5 tbsp (70 ml) cumin
• 2 tbsp (30 ml) sugar
• 2 tbsp (30 ml) minced onion flakes
• 1 tbsp (15 ml) dried oregano leaves
• 12 oz (336 grm). can beer

1. Place dried chili pods in large stockpot and cover with water.
2. Bring to boil and cook until pods are very soft and stems remove easily.
3. Remove all stems, but leave seeds (seeds are heat).
4. Place softened pods in food processor/blender and emulsify until seeds are no longer visible.
5. While processing, add all remaining ingredients, except beer.
6. Once processing is completed, return sauce to stockpot.
7. Add beer and cook down to desired consistency.

new mexican, salt, garlic, cumin, sugar, onion flakes, oregano, beer

Taken from online-cookbook.com/goto/cook/rpage/000305 (may not work)