***These dried chiles can usually be found in the aisle where all Mexican foods are sold.
Yields: 1 1/2 qt. (6 cups)
3 dried Poco Picante Chiles (mild)
1/4 onion (chopped)
1- 28oz. can of tomato sauce or puree
1 chicken bouillon cube
pureed cooked chiles
salt to taste
water to thin out if necessary
1) in a small pot, place the dried chiles in the pot and cover them completely with water. Place on medium heat, allow to come to a simmer, and cook until the water reduces by half. Remove from heat.
2) Carefully remove the stems. With water and all, place in a blender and use the "pulse method" to blend well.
3) In a standard pot, place maybe 1 T of oil, and sauté the onions until translucent. Add the can of tomato sauce or puree, the bouillon cube, blended chili mixture, and some water to thin out sauce. Cook the sauce on a medium-low heat for about 30-45min. Blend the sauce one more time prior to serving. (Take caution by using a stick blender if you have one, or be careful pouring into blender as sauce will be very hot!) Add salt if you like, and use water to thin out sauce if it's too thick.
****For freezing, allow the sauce to completely cool to room temp. Can pour into a gallon sized freezer bag or airtight storage container, label and date, and place in the freezer.