This method of making chile sauce differs from others using fresh green New Mexican chiles because these chiles aren't roasted and peeled first, as you must do with green chiles. Because of the high sugar content of fresh red chiles, this sauce is sweeter than most. We harvested some chiles from his garden one late summer day, made a batch of this sauce, and ate every drop as a soup! It makes a tasty enchilada sauce, too. It will keep for about a week in the refrigerator.
1/4 cup vegetable oil
8 fresh red New Mexican chiles (or more to taste), seeds and stems removed, chopped
1 large onion, chopped
3 cloves garlic
4 cups water
1/4 teaspoon ground cumin
1 tablespoon minced fresh cilantro
1/2 teaspoon Mexican oregano leaves
Salt to taste
Heat the oil in a large saucepan and saute the chiles, onion, and garlic until the onion is soft, about 7 minutes.
Add the remaining ingredients, bring to a boil, then reduce the heat and simmer for 1 hour, uncovered.
In a blender, puree the sauce in batches and return it to the saucepan. Cook until the sauce thickens to the desired consistency. Add salt to taste.