Dried Red New Mexico chile (NMC) pods are about 8 inches long. They come in different heats: mild, hot and extra hot and you'll need about 8-12 pods per blender batch of chile.
1. Put 2 Tbs oil in your favorite frying pan at medium heat
2. Toast 8-12 chile pods until amost black with 1 big clove chopped garlic and 1/2 a chopped onion
3. Add water and boil all ingredients in a pan for about 10-15 minutes until pods are very soft
4. Let chile and water cool until safe to handle
5. Separate stems from chiles as you put chiles into a blender - seeds are ok; fill blender 3/4 of the way full with NMC, garlic and onions that are cooled plus 1 6oz can of tomato sauce
6. Add1 Tbs salt, 1 Tbs sugar, 1 Tbs cumin and 1 Tbs oregano
7. Add water from the pan to 3/4 of the way full also
8. Blend all ingredients together at liquid speed for a few minutes. Add more water from the pan if needed and blend again
9. Make the thickness of the sauce to your liking and remember that the NMC will thicken a little as you put it back into the empty pan you boiled the chiles in. Cook the chile at a low heat for another 30 minutes and you are done
10. Use what you need for your meal and keep the rest in your fridge.
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