12 dried red chiles (New Mexican, California, ancho), about 3 oz.
4 c. water
1/2 c. chopped onion
3 cloves whole, unskinned garlic
1 1/2 c. chopped, unskinned tomatoes (about 8 oz.)
1/4 tsp. salt

1. Place the dried chiles on a baking sheet and toast in a preheated 250 degree oven for 8 minutes. Do not toast them too much or the chiles will become bitter. Remove and place in a sink filled with cold water. Rinse the chiles off. Remove stems and seeds.

2. Simmer chiles, tomatoes, onion, and garlic, salt and sugar in water for 30 minutes. Cook with the lid on and every 5 minutes push the chiles back down into the liquid. The chiles will absorb a lot of the liquid. Puree everything in a food processor (in 2 batches) and push through a wire strainer to remove skins.

Simmer the sauce in a skillet for at least 5 minutes to concentrate flavors. Makes approximately 2 1/2 cups chile sauce or 1/4 cup servings for 10 enchiladas or burritos. Freezes beautifully.