Red Enchilada Sauce

Ingredients

Directions

1. 1

   Place the dried peppers in a medium pot, add the water, bring to a boil, and simmer over medium heat for 5 to 6 minutes. Remove from the heat, use a small bowl to keep the peppers submerged, and steep for 2 to 3 minutes. Cool the peppers, drain, and reserve 1 cup of the cooking liquid.

2. 2

   Transfer the peppers to a blender and add the reserved liquid, onion, garlic, salt, pepper, oregano, and cumin. Blend for 30 seconds to 1 minute, or until the sauce is smooth.

3. 3

   Pass the blended sauce through a fine-mesh strainer to remove the pepper skins.

4. 4

   Preheat a small saucepan over low heat for 1 minute. Add the oil and heat for 1 minute, then add the sauce and simmer for 6 to 8 minutes, or until the sauce has reduced slightly.

5. 5

   Refrigerate the red enchilada sauce until needed, and enjoy!