Mexican Red Chile Sauce


6 oz. (about 10 to 12) whole dried ancho, pasilla, or California green 
chiles (or a mixture of all three)
3 cups hot water
1/4 cup tomato sauce or paste
1 small clove garlic minced or pressed
1/4 cup salad oil
1 1/2 teaspoons salt
1 teaspoon oregano leaves, crumbled
1/4 teaspoon cumin

  Place chiles on a baking sheet an lightly toast in a 400 F oven for 3 or 4 
minutes only or until they give off a mild aroma.  Chiles will be bitter if 
burned.
  Remove from oven and let cool to touch, then remove and discard stems, 
seeds, and any pink pithy material inside chiles.  Rinse in cool water, 
drain briefly, then cover chiles with hot water; let stand for 1 hour.
  Place chiles in a blender with enough of the water to blend; whirl until 
smooth.  Alternately, scrape pulp from skin with table knife, then put 
through a wire strainer.  Add remaining water, tomato sauce, garlic. oil, 
salt, oregano, and cumin.  Simmer uncovered for 10 minutes, stirring 
occasionally, to blend flavors.  Chill up to 1 week or freeze for longer 
storage.  Makes 3 1/2 cups.

Kathy Peacock

From the Chile-Heads Recipe Collection
http://neptune.netimages.com/~chile/recipes.html