Red Chile Sauce

My take on Las Palmas red chile sauce that I can't seem to find anymore. I use it when making enchiladas, tacos, "pink" chicken, and as a dipping sauce. The enhanced sauce is also good as a dip, a finishing sauce, or on "pink" chicken.

BASIC

Red chiles (Guajilla, Ancho, New Mexico) I use 6-12 chiles depending on size

1 cup onion, diced

2-4 cloves garlic

salt

reserved chile liquid

Remove stems and seeds from chile peppers. Place chiles in a bowl and cover with boiling water. Let sit for 15 mins or until rehydrated. Drain the chiles, reserving the rehydrating liquid. Place chiles in a blender.

Saute the onion and garlic in olive oil. Add to the blender. Add a bit of the reserved liquid to the blender with some salt. Blend. Taste. Add more chile liquid until it's the consistency you need.

SLIGHTLY ENHANCED

2-3 cups Basic Red Chile Sauce

½ can Tomato Sauce

1 tsp Mexican Oregano (or regular if you don't have it)

Water, chicken stock for thinning

Combine red chile sauce, tomato, oregano, and liquids in a saucepan and cook on medium low heat for 10 mins or so.