Red Chile Sauce

Red Chile Sauce

36 medium dried red Anaheim chiles

3 teaspoons chopped fresh garlic

3/4 teaspoon salt

3 cups chicken stock

Rinse, stem and seed the chiles, and place in a pot filled with water.

Cover; bring to a boil over medium heat, reduce heat, and simmer 20 to 30 minutes, until tender.

Drain the cooked chiles and place them, along with the garlic and salt, in a blender or food processor. Blend to a thick purée.

Add the stock and blend for another minute. Press the sauce through a fine sieve.

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