Red Chile Sauce

• 3 quarts water
• 1/2 pound New Mexico chilesstemmed, seeded and rinsed
• 1/4 pound applewood-smoked bacon, finely chopped
• 1 medium onion, finely chopped
• 5 garlic cloves, finely chopped
• 1 tablespoon dried oregano
• 2 tablespoons all-purpose flour
• Pinch of sugar
• Kosher salt

1. In a large saucepan, bring the water to a boil.
2. Add the chiles and simmer over moderately high heat, stirring occasionally, until tender, about 8 minutes.
3. Drain the chiles, reserving 3 cups of the cooking water.
4. Transfer the chiles and reserved cooking water to a blender and let cool slightly; puree until smooth.
5. Wipe out the saucepan.
6. Add the bacon and cook over moderate heat, stirring occasionally, until it just starts to render, about 5 minutes.
7. Add the onion, garlic and oregano and cook, stirring occasionally, until softened, about 7 minutes.
8. Stir in the flour and cook, stirring, until the pan is dry, about 2 minutes.
9. Stir in the chile puree and bring to a simmer.
10. Cook over moderate heat, stirring constantly, until the sauce is thickened and the flavors meld, about 12 minutes.
11. Press the mixture through a fine sieve into a heatproof bowl; discard the solids.
12. Stir in the sugar and season with salt.
13. Use immediately or let cool completely.

water, mexico, bacon, onion, garlic, oregano, flour, sugar, kosher salt

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