This scrumptious sauce can be frozen separately and used in Mexican dishes such as huevos rancheros or these Slow-Cooker Enchiladas. To save freezer space, make a concentrated version with less water and vinegar. Add these, to taste, at the time of cooking.
• 12 dried red chilies, stemmed and seeded, roughly chopped
• 1/2 teaspoon cumin seeds
• 1/4 cup tomato paste
• 1 medium onion, peeled and coarsely chopped
• 2 cloves garlic, peeled and coarsely chopped
• 2 teaspoons dried Mexican oregano
• 1/4 cup lard (or substitute vegetable oil)
• 3 tablespoons red wine vinegar
• 2 generous pinches of salt
1. Toast chilies and cumin in a large, deep, dry pan over medium heat for about 5 minutes, until chilies are lightly charred.
2. Add remaining ingredients except water, and sauté for about 10 minutes.
3. Purée mixture in a food processor or blender, and return it to pan.
4. Add water a little at a time until sauce reaches a consistency you can drizzle. Simmer sauce over medium-low heat for at least 20 minutes (the longer, the better), adding water as needed to keep it moist.
5. Pour sauce into freezer-safe containers. Leave 1/2 inch headspace per pint, label and seal.
For more freezer-friendly recipes, read the original article, A Guide to Freezing Food.
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