New Mexican Red Chile Sauce

  • 8 oz of Tomato Paste
  • 14 oz Diced Tomatoes – Drained
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/3 Onion
  • 1 1/2 tsp oregano
  • 2 Tbs cumin
  • 2 Tbs salt
  • 4-5 cloves of fresh garlic
  • 30 red chile pods

30 of the best looking pods and arrange them on a cookie sheet.  Roast them in a 250 degree oven 20 minutes.  Just enough to bring out the flavor – but not burn them.

Once they’re done roasting, let them cool to touch and begin to de-stem and de-seed the chiles.

Add cleaned chilies to a large pasta pot with enough cold water to cover them and bring to a boil.  Add 1/3 of an onion and let that soften as well.

Boil, then simmer for 10 minutes. The chiles will become puffed up and very soft, Separate solids

Blend – 2 cups of water (used chile water or fresh), and blend with spices above