½ Bag dried chili New Mexico (dried red chilies, not the roasted green chilies)
2 medium onions diced
6-8 cloves garlic diced
1 Tablespoon cumin powder
Salt and pepper to taste
Instructions
Remove the stems from the chilies (not the seeds) and place in a sauce pan with 2 quarts of water. Cover and bring to a boil. Simmer for about 15 minutes. Remove from heat and allow to cool.
Place the chili and water mixture in a blender and liquefy. Pour through a strainer and push through with a rubber spatula. Put the residue back into the blender with one quart of broth (pork or beef-homemade is best). Liquefy and repeat straining again.
Pour the chili into a sauce pan and add onion, garlic and cumin. Simmer over low heat for ½ hour. Chili will become darker. Add salt and pepper to taste.
Notes
For a mild sauce, use more California and less New Mexico chilies: For a spicier sauce, use less California and more New Mexico chilies.
Recipe by The Taste Place at https://www.thetasteplace.com/dads-red-chili-sauce-reinventing-a-mexican-family-tradition/