New Mexico Chile Sauce

Total Time: 50 mins Preparation Time: 30 mins Cook Time: 20 mins

Ingredients

• 5 cups chicken stock
• 1 lb tomato, quartered
• 12 ounces onions, quartered
• 6 garlic cloves, peeled
• 6 ounces dried new mexico chiles, stemmed and seeded
• 1 tablespoon butter, room temperature
• 1 teaspoon salt

Recipe

• 1 in a stock pot over high heat, bring the stock, tomatoes, onion and garlic to a boil.
• 2 cook for 15 minutes.
• 3 stir in dried chiles making sure chiles are covered with the liquid.
• 4 remove from heat and let chiles soak for 15 minutes or more until the mixture is cool.
• 5 transfer to a blender or food processor.
• 6 blend until liquified.
• 7 strain through a fine mesh sieve, pressing on the residue with the back of a ladle or spoon to extract all of the chile flavor.
• 8 reheat the sauce in a large saucepan and stir in butter and salt.
• 9 if making ahead, leave butter out until you are ready to use the sauce.
• 10 will freeze or keep in the refrigerator for 3 days.