RED CHILE SAUCE

• 8 cups dried whole New Mexico red chile pods (medium hot)
• Water, to cover
• 2 teaspoons salt
• 1/2 teaspoon ground or leaf Mexican oregano
• 6 cloves minced garlic, or 2 to 3 teaspoons granulated garlic
• 1 (8-ounce) can tomato sauce, optional

1. Remove stems and seeds from dried chile pods.
2. Rinse and place in 4-quart pot.
3. Cover with water and bring to a boil.
4. Remove from heat, cover, and let pods steep for 30 minutes.
5. Drain pods in a colander and reserve juice.
6. Place softened pods into a blender or food processor, adding just enough reserved juice to barely cover.
7. Blend to a fine consistency.
8. Pour the resulting pulp into a fine sieve or colander and allow the extra juice to drain out, stirring occasionally.
9. Return this pulp to the 4-quart pot and add the salt, oregano, and garlic.
10. Bring to a boil, then simmer uncovered for 10 minutes, stirring occasionally.
11. Taste to adjust seasonings.
12. If the sauce tastes bitter, add the tomato sauce.
13. Simmer for 5 more minutes.
14. Use red chile sauce over enchiladas, chile rellenos, or as a side or sauce for any other Mexican entree.

water, salt, ground, garlic, tomato sauce

Taken from www.foodnetwork.com/recipes/red-chile-sauce-recipe1.html (may not work)