Mexican Red Chile Sauce
Place chiles on a baking sheet an lightly toast in a 400 F oven for 3 or 4 minutes only or until they give off a mild aroma. Chiles will be bitter if burned.
Place chiles in a blender with enough of the water to blend; whirl until smooth. Alternately, scrape pulp from skin with table knife, then put through a wire strainer. Add remaining water, tomato sauce, garlic. oil, salt, oregano and cumin. Simmer uncovered for 10 minutes, stirring occasionally, to blend flavors. Chill up to 1 week or freeze for longer storage.
Makes 3 1/2 cups.