Ingredients

450g/1lb

dried New Mexico red chile, remove stems (leave seeds and veins if you want it hot)

2 heads

garlic, peeled

large onion, chopped

2 tbsp

dried Mexican oregano (European oregano will do)

1tsp

sea salt

Water as necessary

Method

Place the dried New Mexican chilli pods on a baking tray and place in a preheated oven at180oC / 375oF for a few minutes until they become soft and leathery.
Working in small batches at a time, purée smooth in a food processor with all the spices, adding small amounts of water as needed to make a sauce that’s got the consistency of double cream.
Place each batch of the puréed New Mexican chile in a large bowl until it has all been blended smooth, then stir it all up to get a consistent mix of the flavours.
You can then freeze these intobatches and use over the next 6 – 12 months.