Fresh Red Red Chile Sauce
From Time/Life's "Foods of the World - American Cooking: The Great West," 1972
To make 2 to 3 cups:
1.5 pounds fresh hot red chilies, stemmed, seeded and coarsely chopped
1 cup boiling water
1/2 cup coarsely chopped onions
1/4 cup vegetable oil
2 tablespoons coarsely chopped garlic
2 teaspoons dried oregano
2 teaspoons salt
Combine the chilies and boiling water in a bowl and let them steep for about 10 minutes. Transfer the mixture to an electric blender and blend at high speed for 30 seconds.
Turn off the machine, scrape down the sides of the jar with a rubber spatula,and add the onions, oil, garlic, oregano and salt. Blend until the chili sauce is reduced to a smooth puree, then taste for seasoning.
Fresh red chili sauce may be used for many of New Mexico's favorite recipes, including red pork chili, tacos and enchiladas.
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