Ingredients
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3 tablespoons neutral oil (such as grapeseed oil or peanut oil)
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1 small yellow onion, chopped (about 1 1/4 cups)
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3 garlic cloves, smashed
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2 medium-size plum tomatoes, chopped (about 1 1/2 cups)
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6 tablespoons New Mexico dried red mild or medium-heat chile powder
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2 teaspoons kosher salt, plus more to taste
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1 teaspoon ground cumin
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1 cup water, plus more as needed
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Granulated sugar, to taste (optional)
Directions
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Heat oil in a medium saucepan over medium. Add onion and garlic; cook, stirring often, until softened and lightly browned, 8 to 12 minutes. Stir in tomatoes, chile powder, salt, and cumin; cook, stirring constantly, until mixture forms a chunky paste, about 2 minutes. Add 1 cup water, and bring to a boil over medium. Boil, stirring occasionally, until slightly thickened, about 4 minutes.
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Transfer mixture to a blender. Secure lid on blender, and remove center insert from lid to allow steam to escape. Cover top with a clean towel, and process until smooth, about 1 minute, adding water, 1 tablespoon at a time, if needed, to thin mixture to tomato sauce consistency. Season to taste with salt; add sugar, if needed, to balance bitter chile powder.
Make Ahead
Red chile sauce can be chilled in an airtight container for up to 3 days.
Note
Find New Mexico dried red chile at Latin-American markets and online at hatch-green-chile.com.