This is a simple way to make your chiles into a sauce. Fresh roasted chiles are ideal, although you may substitute frozen roasted chiles.
- 2 lbs red or green chiles (roasted and skin removed)
- 2 to 3 garlic cloves (peeled)
- 1/2 teaspoon cumin
- 1 teaspoon salt
- Juice of 1/4 lime
- 2 tablespoons oil
- 1 to 2 jalapenos seeded (optional for spiciness)
- 2 cups drinking water
After chiles are roasted and peeled, cut the stem area off, and make a cut down the side of the chile. Open it up, and scrape the seeds out with a spoon.
Blend chiles in food processor until chunky.
Add in remaining ingredients and process until smooth.
Use the finished sauce immediately, refrigerate it for 2 to 3 days, or freeze it for up to 6 months as desired.
Note: For a sauce made with dried red chiles, you will need to rehydrate the chiles.