New Mexico Red Chile Sauce

Name: New Mexico Red Chile Sauce
Total time: 43
Yield: 4
Ingredients: 2 tablespoons canola oil; 20 New Mexico dried red chile pods, stemmed and seeded; 10 dried chile de arbol peppers, stemmed and seeded; 1 large yellow onion, chopped; 3 cloves garlic, chopped; 1 quart chicken stock, or more if needed; 1 teaspoon ground cumin; 1 teaspoon ground coriander; 1 teaspoon dried oregano; 1 tablespoon honey

Recipe by Cookincwgrl from allrecipes.com

Dinner 43 Mins.

Ingredients

4 servings

•

2 tablespoons canola oil
•

20 New Mexico dried red chile pods, stemmed and seeded
•

10 dried chile de arbol peppers, stemmed and seeded
•

1 large yellow onion, chopped
•

3 cloves garlic, chopped

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1 quart chicken stock, or more if needed
•

1 teaspoon ground cumin
•

1 teaspoon ground coriander
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1 teaspoon dried oregano
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1 tablespoon honey

Instructions

Coat the bottom of a heavy saucepan with oil; add chile pods. Toast over medium heat until aromatic, about 3 minutes.
Stir in onion and garlic; cook and stir until fragrant, about 5 minutes. Add enough chicken stock to allow pods to float; simmer until they develop the texture of wet leather, 5 to 7 minutes.
Fill blender halfway with chile-stock mixture. Cover and hold lid down with a potholder; pulse a few times before leaving on to blend. Pour into a bowl; repeat with remaining mixture. Strain sauce through a fine mesh strainer into a saucepan over medium heat. Discard solids.
Stir cumin, coriander, and oregano into the saucepan; add honey. Cook until sauce is thick and evenly coats the back of a spoon, about 10 minutes.