Coyote Canyon Red Chile Sauce
Makes 2-1/2 to 3 cups.

10 to 12 - dried red chiles
4 - cup hot water
2 - Tablespoon vegetable oil
1 - medium onion, chopped
2 - cloves garlic, chopped
1-1/2 - cups chicken broth
1 - teaspoon Mexican oregano
1/4 - teaspoon ground cumin
1/8 - teaspoon salt

• In a baking pan, arrange chile and place in oven for 10 to 15 minutes. 
• Do not burn. 
• Remove stems and seeds. 
• Crumble chile into a saucepan. 
• Add water and cover saucepan. 
• Steep the chiles for 15 to 20 minutes or until soft. 
• Drain water and remove from pan. 
  
• In a skillet, add oil and sauté the onion and garlic until soft. 
• Add the chiles and chicken broth. 
• Simmer for 10 minutes.
  
• Place chile mixture into a blender or food processor and puree. 
• Strain the mixture and pour into a bowl. 
• You want the consistency to be not to thick and not to thin. 
• If it is thin, place back in saucepan and simmer until you reduce to the consistency you want. 
• If it is too thick, add a little more broth. 
• Into a serving bowl, pour in the sauce. 
• Add the oregano, cumin and salt. 
• Serve.