Foto: Barefeet In The KitchenIngredients
- 40 dried red chile pods
- 6 cups water
- 1 small onion (chopped)
- 6 g arlic cloves (minced)
- 1 teaspoon dried oregano leaves (I use Mexican oregano)
- 2 teaspoons kosher salt
- 1 teaspoon cumin
- Optional: plastic gloves
Steps
Over a large mixing bowl, break the stems off the pods and shake out the seeds. Break the pods into smaller pieces and drop the pieces into a waiting strainer. Once all the pods are broken, rinse with water and then place in a large pot. Add the water, the onion, garlic, oregano and salt.
Bring to a boil and then reduce to a simmer. Simmer for 10-20 minutes, until the pods are softened. Remove from the heat and let sit, covered, for an additional 10 minutes. Puree using an immersion blender, a food processor or a blender. If you are using a blender, puree in batches, until the consistency is smooth. Transfer to a waiting bowl and puree the next batch.
For a smoother texture, blend the sauce again after it sits for half an hour or so. As an alternative, you can press the sauce through a sieve for the smoothest texture possible. If I am using the sauce immediately, for enchiladas or burritos, I don't bother with the sieve. If I am freezing it for use as a topping or for an undecided future use, the sieve is my preferred option. It takes a little longer, but it is worth the effort.
Divide into 1-2 cup portions and freeze what you won't be using in the next few days. Enjoy!
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