This recipe is for a red chile sauce made from New Mexican red chile pods
Bring a large pot of water to a boil.
Remove stems from red chile pods. Place chiles in water and boil until tender, about 15 minutes.
Transfer chile pods to a blender, along with one cup of the water the chiles were cooked in. Blend until smooth, adding more water, if necessary, until consistency is similar to tomato sauce.
Strain sauce through a sieve to remove any peels and seeds.
Return sauce to pan and add remaining ingredients. Bring to a boil, then remove from heat.
Sauce keeps in the fridge for up to a week, or in the freezer for 6 months.