Homemade Red Chile Sauce:
All you need from the store is dried red Chile pods – New Mexico Chile Pods are the best – and a lot of time. Watch the heat index on the packages of Chile Pods you buy – you don’t want to be making something you or your family won’t be able to take. Start with mild then if you desire hotter increase from there the next time.
Place the pods in a pot whole – stems and all – and cook on a very low heat for several hours until the pods are real flexible to the touch. Let cool until you can handle them with your hands and not burn yourself. Drain as well as you can. Save the water you are going to use some of it. Thaw out the soup base from the roast you made earlier.
Get out a blender -- strainer – an extra pot – and lots of paper towels.
Remove the stem, split the pod and get as many seeds out as you can. Place the skin in the blender and keep doing this till the blender is about a half full --- Add some of the water you cooked the Pods with and some of the soup base. Blend away. Then let strain through an extra fine colander into a pot. Keep doing this till done. One package of pods is going to yield about 6 -8 cans of what you would have bought, and the taste difference cannot be matched by any can product.
If you are careful with the liquid you are adding while blending you won’t need to thicken it up later – if you want a soupier sauce add more liquid.
This sauce is great for enchilada’s, tamales, chlilaquelles or as a topping over eggs. Will be bringing some of those out recipes out soon.