This red sauce is terrific for anything Mexican or Tex-Mex you want to put it on! Use red chile sauce over enchiladas, chile rellenos, or as a side or sauce for any other Mexican entrée.
Serves 4
Heat Scale--Medium
Recipe By: Richard Bickle/Tyler Florence on Food TV
8 dried red New Mexico chiles
Water to cover
2 teaspoons kosher salt
1/2 teaspoon dried Mexican oregano, crumbled
6 cloves garlic -- sliced
Canned tomato sauce to taste -- optional
Remove stems and seeds from dried chile pods. Rinse and place in a medium saucepan. Add water to barely cover chiles; bring to a boil. Remove from heat, cover, and let steep for 30 minutes.
Drain chiles in a colander and reserve juice, discarding any leftover seeds. Place softened chiles and garlic slices into a blender or food processor, adding just enough reserved juice to barely cover. Blend to a fine consistency. Strain mixture back into the saucepan, reserving liquid, and stirring occasionally. Add the salt and oregano; bring slowly to a simmer. Simmer uncovered for 10 minutes, stirring occasionally. Add some of the reserved liquid if consistency is too thick. Taste to adjust seasonings. If the sauce tastes bitter, add the tomato sauce. Simmer for 5 more minutes.

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