Red Chile Sauce

• 2 tablespoons canola oil
• 1 large red onion, coarsely chopped
• 3 garlic cloves, coarsely chopped
• 2 New Mexico red chilies, lightly toasted
• 2 guajillo chilies, lightly toasted
• 1 ancho chili, lightly toasted
• 6 -8 cups homemade chicken stock
• 1/4 cup creme fraiche
• 2 tablespoons maple syrup
• salt and pepper

1. Heat the oil in a medium saucepan over medium-high heat. Add the onions and garlic, and cook until soft. Add the chiles and stock, and bring to a simmer for 20 to 25 minutes, or until the chiles are soft. Transfer the mixture to a food processor and process until smooth.
2. Strain the mixture into a saute pan that has been set on high heat for a few minutes, and cook the sauce until slightly thick. Remove from the heat and stir in the creme fraiche and maple syrup. Season with salt and pepper, to taste.

canola oil, red onion, garlic, red chilies, guajillo chilies, ancho chili, chicken, creme fraiche, maple syrup, salt

Taken from www.food.com/recipe/red-chile-sauce-335699 (may not work)