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- 3 ozs dried red chiles, preferably hot
- 3 cups boiling water
- 1/2 cup finely chopped onion
- 1 clove garlic, finely chopped
- 1 tsp oregano, Mexican preferred
- 1 dash cumin (comino)dash of salt
WASH the chiles in hot running water, then dry in paper towel. Break off the stem, and open the chile, and remove the seeds, but not membrane, it has flavor. Cover the cleaned and seeded chiles with 3 cups of boiling water and let stand for a couple of hours, even overnight if possible. Place them and the water they soaked in, in a blender and mush up well. Then add the onion, garlic and spices and cook this for at least 15 minutes, until the onions, chile, garlic are cooked....when a little cool, back into the blender, and then when it is well blended again, run this through a seive, or a food mill, a seive is fine, just use a spoon to extract all the juice from the solids. When you have a nice red liquid, looking like tomato juice, discard the pulp. Taste this, and add more salt if necessary....neophytes, taste this with a very small amount! Actually, this will taste absolutely wonderful, and you will never ever buy canned enchilada sauce again! I have been doing this recipe for more years than I can recall. It will freeze very well, or keep in the fridge for about 10 days.
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