New Mexico Red Chile Sauce

(Makes 6 cups)

5 cups chicken stock
1 lb. tomatoes, quartered
12 oz. white onions, quartered
6 cloves garlic, peeled
6 oz. dried New Mexico chiles, stemmed and seeded
1 T. butter, at room temperature
1 tsp. salt

Bring the stock, tomatoes, garlic and onion to a boil and cook for 15 minutes. Stir the dried chiles into the stock, making sure they are covered. Remove the pan from the heat and soak the chiles for 15 minutes.

When the mixture is cool, process in blender or food processor. Strain through a fine-mesh sieve, pressing on the residue to extract all the chile flavor.

Transfer the mixture back to a saucepan and reheat. Stir in butter and salt.

Store in an airtight container in the refrigerator for up to 3 days.