[stormymater]

Here ya go! Hope you enjoy it as much as we do.

Deep Rich Red Enchilada Sauce

• 8 ancho chilies (dried poblano)
• 10 New Mexico red chilies
• 4 onions , quartered
• 8 garlic cloves , peeled
• 2 tablespoons olive oil or 2 tablespoons vegetable oil
• 1 tablespoon ground cumin
• 3 tablespoons dried chili powder
• 4 - 6 cups stock (pork, chicken, turkey, beef all ok - I used pork)
• 2 tablespoons sugar
• 4 tablespoons fruit vinegar (i have pear vinegar we made last fall but white wine or white basalmic would work too)
• ½-1 tablespoon salt , start with the smaller amount, sample and adjust to your taste

1. Seed the chiles, rinse and set aside. Bring 4 cups of water to a boil. Remove from heat and add the chilies, pushing them down with a spoon so they are fully submerged.
2. Cover and let stand for 30 minutes.
3. Meanwhile, in a saucepan over medium heat, saute the onions and garlic until the onions are translucent; alternatively you can put the onions under the broiler to blacken.
4. Remove the soaked chiles from the water, reserving 2 cups of the liquid. In a food processor, blend the chilies, onions and garlic until pureed. Use water as needed to allow the vegies to puree.
   
5. In a saucepan over medium heat, heat the oil. Stir the cumin into the hot oil, being careful not to burn it.
6. Add the chile mixture and simmer for 3 minutes. Add 1 cup of the stock, 1 cup of the reserved chile liquid and the vinegar.
7. Add just enough additional stock and reserved liquid to make a sauce the consistency of thin gravy.
8. Add the 2 T sugar and 1/2 T salt and cook for 10 minutes longer, stirring occasionally, until the sauce is the consistency of a thin gravy.
9. Taste and add more salt and sugar if needed.
10. Set aside to cool. Store in an airtight container in the refrigerator for 4 to 5 days, or in the freezer for 2 to 3 months.