4 New Mexico chiles, seeded and chopped
½ tsp. cumin
2 Tbsp. canola oil
4 cloves garlic, crushed
½ tsp. oregano
¼ red onion, chopped
½ tsp. salt
2 cups water
4 roma tomatoes, chopped

• Toast the chiles with the cumin in a dry saucepan.
• Add oil and spices and saute for 2 minutes.
• Add water and tomatoes and bring to boiling.
• Reduce heat and simmer loosely covered for 30 minutes.
• Remove solids and 1 cup of liquid to blender and puree until smooth.
• Return to pan and simmer to thicken to desired consistency.

Yield: 2 cups
Source: http://www.examiner.com/article/new-mexican-red-chile-sauce-probably-the-best-red-enchilada-sauce-chile-colorado-the-world