Red Chile Sauce Recipe

• 4 dried New Mexican chiles, stems and seeds removed
• 6 dried arbol chiles, stems and seeds removed
• 2 medium Roma tomatoes, cored
• 1 medium yellow onion, peeled and quartered
• 1/2 cup cilantro leaves and tender stems
• 2 medium cloves garlic, peeled
• 2 teaspoons dried oregano
• 1 teaspoon ground cumin

1. Combine chiles and tomatoes in a small saucepan, cover with water, and bring to a boil over medium-high heat.
2. Cook until chiles and tomatoes have softened, about 5 minutes.
3. With tongs or a slotted spoon, remove chiles and tomatoes from water and place in a blender along with remaining ingredients.
4. Pour in 1 1/4 cups of the chile cooking liquid.
5. (You may have to do this in batches to avoid overflowing.)
6. Cover and blend on high until smooth, about 4 minutes.
7. Season well with salt and serve immediately, or cover and refrigerate for up to a week.

chiles, arbol chiles, tomatoes, yellow onion, cilantro, garlic, oregano, ground cumin

Taken from www.chowhound.com/recipes/red-chile-sauce-11143 (may not work)