Red Chile Sauce

Ingredients

• 8 dried New Mexico or guajillo chiles, stems and seeds removed
• 3 cups water, divided
• 2 tablespoons vegetable oil
• 1/2 small onion, chopped
• 3 cloves garlic, minced
• 1 tablespoon all-purpose flour
• 1/2 teaspoon ground cumin
• 1/2 teaspoon dried oregano
• 1 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1 teaspoon apple cider vinegar

Method

1. 1

   Heat a dry 9-inch skillet over medium heat and toast the dried chiles, pressing flat with a spatula, for 20 to 30 seconds per side until fragrant and slightly darkened but not burnt.

   0:40 · Toast chiles
2. 2

   Transfer the toasted chiles to a bowl, cover with 2 cups of hot water, and let soak until softened.

   20:00 · Soak chiles
3. 3

   While the chiles soak, heat the oil in a 6-quart saucepan over medium heat and sauté the onion until soft and translucent, about 4 minutes.

   4:00 · Sauté onion
4. 4

   Add the garlic and cook, stirring, until fragrant, about 30 seconds.

   0:30 · Cook garlic
5. 5

   Stir in the flour and cook, stirring constantly, until lightly golden, about 1 minute.

   1:00 · Cook flour
6. 6

   Drain the softened chiles, discarding the soaking liquid, and transfer them to a blender with the remaining 1 cup of fresh water, cumin, oregano, salt, and black pepper.

7. 7

   Blend on high until completely smooth, scraping down the sides as needed, about 2 minutes.

   2:00 · Blend sauce
8. 8

   Pour the blended chile mixture into the saucepan with the onion mixture, stirring to combine, and bring to a simmer over medium heat.

9. 9

   Reduce heat to low and simmer, stirring occasionally, until the sauce thickens slightly and no longer tastes raw, about 15 minutes.

   15:00 · Simmer sauce
10. 10

    Stir in the vinegar, taste, and adjust salt as needed before using or storing.