• 4 cups New Mexico red chile pods, stemmed and seeded or 2 cups New Mexico red chile powder

• 2 TBS vegetable oil

• 1 small yellow onion, diced

• 2 TBS minced garlic

• Water as needed

• Salt and pepper to taste

Toast chile pods in oil in a skillet, stirring constantly until slightly darkened and fragrant.

Sauté onions and garlic in a saucepan. Add chile powder and water and mix well. Transfer mixture to a blender and purée.

Return to saucepan and simmer for 30 to 45 minutes over a very low heat

Season with salt and pepper and reserve.

OPTIONAL INGREDIENTS

Add any or all of the following dried spices to the saucepan with the onions and garlic. Add the honey or vinegar to taste after the sauce has thickened.

• 1 tsp ground cumin

• 1 tsp ground coriander

• ½ tsp toasted ground cinnamon

• 1 TBS dried oregano

• Sherry vinegar, to taste

• Honey, to taste