2 cups, 372 Cal (4x 93)

4-6 New Mexico chiles, seeded and chopped
1/2 tsp. cumin

  • toast in a dry pot until fragrant, about 30 seconds

2 tbsp. canola oil
4 cloves garlic, sliced
1/2 tsp. oregano
1/4 red onion, chopped
1/2 tsp. salt

  • add and saute for 2 minutes

2 cups water
4 roma tomatoes, chopped

  • add to the pot and bring to a boil
  • 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

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