Ingredients
- 1 pound Badia New Mexico Chile Pods
- 2 – 3 tbsp Badia Garlic Powder
- 2 – 3 tbsp Badia Cumin Powder
- 2 – 3 tbsp Badia Oregano
- 1 – 2 tbsp Badia Salt
Directions
- Bring a large stock pot of water to a boil
- Remove stems from the red chile pods, and discard. You can remove the seeds if you desire (but I’ve found it isn’t necessary)
- Add red chile pods to boiling water, and reduce heat to medium
- Allow chile pods to simmer for one hour
- Add 10 chile pods to the blender, along with 2 cups of the liquid from the stock pot
- Add in 1 tsp each of garlic, cumin and oregano, and ½ tsp of salt
- Blend until smooth, and then strain liquid through a strainer into a bowl, to separate the red chile sauce from the chile peels. (You can discard the peels)
- Repeat until all chiles have been blended
Freeze unused sauce in 2 cup servings for up to 6 months
