This savory red chile sauce is very important in New Mexico/Tex Mex cuisine.  Perfect for topping enchiladas, burritos and other tex-mex food.

Ingredients:
12 dried New Mexico Chilies or dried Organic New Mexico Chilies
2 cloves of fresh garlic
1 tbsp tomato paste (we recommend tubed paste rather than canned, so the leftover paste keeps better)
2 cups vegetable stock (homemade if possible, though you can use store bought broth)
1/4 of a yellow onion
1 handful of fresh cilantro
Salt, freshly ground Tellicherry peppercorns to taste

 Directions:

1. Toast the new mexico chilies in a dry pan until they become aromatic, tossing frequently.  Be careful not to burn them.
2. Remove the stems & seeds from new mexicos and discard.
3. Reconstitute the dried chilis.
4. Roughly chop the garlic & onion.
5. Sweat the garlic and onion in an oiled pan until soft.
6. Add the broth, tomato paste & chilies to pan, simmer for 10 minutes.
7. Blend all the ingredients.  Add salt & tellicherry pepper to taste.
8. Serve over enchiladas, burritos, tacos, or other Tex Mex food.  This sauce can also be made ahead of time and stored for up to 5 days in the fridge.

Not hot enough for you?  Try throwing a couple of ghost chiles into the mix to turn up the volume.  If ghost chiles are too hot, try any dried chile variety.

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Dried Chile Recipes & Techniques