enchilada sauce red chile sauce

Ingredients enchilada sauce red chile sauce

8 oz (1/2lb) dried red chile (New Mexico California guajillo etc.)
1/2 cup onion (chopped)
8 clove garlic
2 tsp ground cumin
1 tsp ground coriander seeds
1 tsp oregano
4 cup reserved chile water (see below)
1/2 tsp pepper
2 1/2 tsp salt (or more to taste)

how to make enchilada sauce red chile sauce

Clean the dried chiles by cutting off the stem and removing the seeds inside.

Boil the chiles in enough water to cover for 10 minutes or until softened. Reserve 4 cups of the water used to boil the chiles and set to the side for the next step.

Transfer the chiles to a blender, along with the onion, garlic, spices and 2 cups of the chile water. Blend until smooth.

Place the blended sauce in a colander over a large bowl. Use a spoon to help pass the blended chile sauce through the colander. Once all of the sauce has passed through, place the leftover chile paste in the blender with the remaining 2 cups of chile water and re-blend.

Repeat the straining process through the colander once more. Add salt and pepper to taste.

The strained sauce is ready to use or can be refrigerated or frozen for later use. Enjoy!