Ingredients:

  • 100g dried New Mexico red chile pods (approx. 12-15 pods)
  • 2 cups low-sodium chicken or vegetable broth
  • 1 cup reserved soaking water
  • 2 tablespoons neutral oil
  • 3 cloves fresh garlic, smashed
  • 1 teaspoon dried Mexican oregano
  • 0.5 teaspoon ground cumin
  • 1 teaspoon kosher salt
  • 1 teaspoon apple cider vinegar

Instructions:

  1. Wipe the dried chile pods with a damp cloth. Remove stems and seeds using scissors, then slit lengthwise.
  2. Heat a skillet over medium heat and toast the pods for 30–60 seconds per side until fragrant but not blackened.
  3. Place toasted pods in a bowl and cover with boiling water. Let soak for 10–15 minutes until soft.
  4. Transfer softened pods to a high-speed blender. Add garlic, oregano, cumin, salt, chicken broth, and 1 cup of soaking water (if not bitter).
  5. Blend on high until completely smooth, then pass the mixture through a fine-mesh strainer into a bowl to remove any remaining skin fragments.
  6. Heat 2 tablespoons of oil in a saucepan. Carefully pour in the strained purée (it may splatter). Simmer for 10 minutes, stirring occasionally, until the sauce deepens to a mahogany color and thickens.
  7. Stir in apple cider vinegar and adjust salt to taste before serving.