Prep Time: 20 minutes
Total Time: 20 minutes
- 2 lbs red or green chiles, roasted and skin removed (See below for chile options)
- 2-3 garlic cloves, peeled
- 1/2 teaspoon cumin
- 1 teaspoon salt
- juice of 1/4 lime
- 2 tablespoons oil
- 1-2 jalapenos seeded (optional for spiciness)
- 2 cups drinking water
You can use the finished sauce immediately, refrigerate it for 2-3 days, or freeze it for up to 6 months.
Usually you want to choose larger chiles that are mild to medium in heat. There are not very many fresh, red chiles suitable for a chile sauce, but Chile Colorado chiles make a good choice. There are many good choices for green chiles. The mildest one is an Anaheim or a California. The next one would be a Poblano, a dark green chile which is mild to medium in heat with a sweeter flavor. For a little more heat, use Pasilla chiles (also known as Chilaca.) Depending on your region, you may have other chile options, or they may have different names. Just remember they need to be larger in size and mild to medium heat (your preference.) Jalapenos, Serranos and Habaneros are usually not suitable as a base for this sauce as they are far to powerful.