First is a picture of Guajillo Chiles.
This second picture is of New Mexico Chiles.
Both are sold in most supermakets, sold in a bigger bag as DRIED chiles
Chile Colorado Sauce
Ingredients
½ pack of dried Guajillo chiles ( 6-7 chiles)
½ pack of dried New Mexico chiles ( 6-7 chiles)
4 cups of Water
1 large clove garlic
½ large onion. chopped
2 black peppercorns, crushed ( OR a pinch or ground black pepper)
1/2 teaspoon of salt, more to taste
Olive oil - about 2 TBSP.
DIRECTIONS :
1. In medium pot boil one quart of water. ABOUT 4 CUPS.
2.Meanwhile , Clean all the chiles, with a knife OR kitchen scissors, remove all stems,seeds and veins.
3. Heat a large skillet on medium heat. Do not toast, or burn the chilies, just HEAT them to bring out the flavors.
4. Next, Place the chilies in a small saucepan and pour boiling water over them to cover. Let sit for 15 minutes, until softened. (covered with lid )
5. Heat one TBSP Olive oil in pan, Now slightly toast/fry the whole garlic and chopped onion (with the same pan ,that you just heated chilies in ), about 2-3, then set aside.
6. Reserving the soaking water ( separately) , remove the chilies from the pan and place in a blender. Add the garlic, onion, salt, ground pepper, , and 1 1/2 cups of the soaking liquid (taste the soaking water first, if it seems bitter, use water instead). Purée for 2 minutes, until the sauce is completely smooth.
7.Taste the sauce and adjust the seasoning. If you want more heat, add in a few of the seeds or veins and purée some more. Add more salt if needed.
8. Pour the sauce through a sieve into a skillet. Add a tablespoon of olive oil to the sauce. Also, add one bouillon cube and ½ can of tomato sauce, taste it. If needed, add one more bouillon cube and the rest of tomato sauce.
Adjust to your taste.
9. Bring to a simmer and reduce heat to maintain the simmer, cook for 10 minutes. Remove from heat. Use immediately or pour into a glass jar (plastic will get stained) and refrigerate.
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