Red Chili Sauce

Makes: 30 oz sauce  

Ingredients	Qty	Prep
Guajillo chili	2 oz
Ancho chili	2 oz
Red chili	6 - 7 medium	teja hot
Onion	1/2 large	2 chunks
Garlic	4 cloves	with skin
Salt	1 tsp
Cumin powder	1 tsp
Mexican oregano	1 tsp
Water	3 - 4 cups	or more

Method:

• Remove the stems and seeds from the guajillo and ancho chili
• Toast on a pan for about 2 mins, until you smell the chili. Remove from heat immediately
• Pour boiling water on the chilis and soak for 15 minutes or so. Place a weight or lid on the chilis so they are fully submerged
• Cut the onion into 2 or 3 large chunks and leave the garlic in the skin
• Char on the same pan for 5  - 7 minutes, until black in places
• Blend the chilis, onion, garlic, salt, oregano, and cumin powder with the chili soaking water (start with 2 cups, add more as needed)
• Consistency of sauce should be just clinging to the back of a spoon. Not too thick (pancake batter), not too thin (hot sauce).  

Notes:

This red chili sauce can be used in enchiladas, tacos, salsa, and even noodles by mixing with other condiments like gochujang. Very versatile.