Red Chili Sauce

(*) One recipe yields about 500 milliliters of sauce.

Roast the chilies for 3-4 min. at 120 °C in the kitchen stove. Place in boiling water, weigh down with a smaller lid and soak for 20-30 min. Remove the chilies from the water, remove the stalk and seeds, and tear the flesh into strips.

Heat the olive oil in a medium saucepan over low heat. Brown the onions in it for 5 minutes.

Blend with the chilies, garlic and half of the chicken soup in a hand blender or food processor until smooth. Strain through a sieve.

Heat the lard or vegetable oil in a heavy saucepan over medium heat and sweat the chili puree in it, stirring, for about 5 minutes. Fold in as much chicken stock until the sauce has the desired consistency and season with salt. Leave to cool with the lid on until ready to use. The chili sauce can be kept in the refrigerator for 2-3 days.

(*) New Mexico: dried, pointed red New Mexico chile pepper about 15 cm long, also called chile colorado. The scarlet red dried New Mexico adds a fresh spiciness to dishes and is used primarily in the preparation of traditional red sauces. In the Southwest, they are often seen in the porches of houses, where they are hung to dry as garlands called ristras.

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