Kick-Ass Red Chile Sauce

This sauce is one of my basics. It's a heavily-adapted version of a recipe I originally found in the Weekly Alibi several years ago.
I use it on everything: enchiladas, chilaquiles, burritos, and it is the key ingredient in my Frito Pie.
It's cheap, easy to make, and it freezes very well.


Ingredients:

12 dried red chiles (10 if you want to tone down the heat a bit)
1 large sweet onion, chopped
3 cloves garlic, minced
2 Tbs canola oil
3 cups chicken broth (you can use vegetable broth to make this vegetarian/vegan-friendly)
heaping 1/2 tsp ground coriander
1 tsp ground cumin
1 1/2 tsp kosher or sea salt

Rinse the chiles under warm water, removing the stems and as many of the seeds as possible while keeping the body of the chile intact. Place the chiles in a large bowl and cover with very hot water. Let sit 15-20 minutes to soften.

Gently stir the chiles a few times while they are softening; this helps release more of the seeds.

Using tongs, remove the chiles to a colander to drain. 

In a large saute pan, heat the canola oil over medium-high heat. Add onions and saute until translucent and soft, around 5 minutes. Add garlic and saute 2 minutes more, stirring. Do not let the mix brown. Stir in the salt and spices, cooking 30 seconds. Adding the spices before the rest of the liquid brings out more of their flavor. Add everything else.

Bring to a boil, then reduce heat to simmer for 30 minutes, stirring occasionally. Remove from heat.

If you don't need to use the sauce right away, let it cool in the pan for at least 20 minutes. That way, you can puree it all at once rather than doing it in batches.
Puree the chile mix in a blender or a food processor until smooth.

The easiest way to transfer the sauce to a freezer bag is by pouring it into a baggie that's stuffed into a pint glass. It stays upright and there's no mess at the zipper.

One batch makes about 4 cups - enough for at least 3 dishes. Enjoy!