Red Chile Sauce

• 1 tablespoon vegetable oil
• 1 white onion, chopped
• 8 Roma tomatoes (about 1 pound), blackened (page 164)
• 8 ounces (about 25) dried New Mexico red chiles, dry-roasted and rehydrated (page 152, soaking water reserved)
• 2 large cloves garlic, roasted and finely chopped (page 158)
• 1 teaspoon toasted and finely ground cumin
• 1/2 tablespoon dried Mexican oregano, toasted and finely ground (page 161)
• 1 teaspoon kosher salt
• 2 tablespoons peanut oil or lard

1. In a skillet, heat the oil over medium-high heat and saute the onion until brown and caramelized, 6 to 8 minutes.
2. In a blender, add the onion, tomatoes, chiles, garlic, cumin, oregano, and salt.
3. If the reserved chile water is not bitter, add 1 cup of it to the blender; otherwise, add 1 cup plain water.
4. Puree to a fine paste; add a little more chile water or plain water if necessary.
5. In large, heavy nonstick skillet, heat the peanut oil over high heat until just smoking.
6. Refry the sauce at a sizzle, stirring constantly, until it coats a wooden spoon, 3 to 5 minutes.
7. Do not allow the sauce to become too thick; add more liquid if necessary.
8. The sauce keeps in the refrigerator for 8 to 10 days; it also freezes well.

vegetable oil, white onion, tomatoes, red chiles, garlic, ground cumin, oregano, kosher salt, peanut oil

Taken from www.epicurious.com/recipes/food/views/red-chile-sauce-393984 (may not work)