Red Chili Sauce
For a mild sauce, use more California and less New Mexico chilies: For a spicier sauce, use less California and more New Mexico chilies.
- 1 Bag dried chile ancho/pasilla
- ½ Bag dried chile California
- ½ Bag dried red chile New Mexico
- 2 medium onions diced
- 6-8 cloves garlic diced
- 1 Tablespoon cumin powder
- Salt and pepper to taste
Remove the stems from the chilies (not the seeds) and place in a sauce pan with 2 quarts of water. Cover and bring to a boil. Simmer for about 15 minutes. Remove from heat and allow to cool.
Place the chili and water mixture in a blender and liquefy. Pour through a strainer and push through with a rubber spatula. Put the residue back into the blender with one quart of broth (you can use any kind of broth you like but you might want it to match up with the protein you will be serving the sauce with, so chicken, pork or broth - homemade is always best!). Liquefy and repeat straining again.
Pour the chili into a sauce pan and add onion, garlic and cumin. Simmer over low heat for ½ hour. Chili will become darker. Add salt and pepper to taste.