Chile Colorado Sauce

"Ingredients"

12 dried New Mexico peppers
2 dried chipotle peppers
4 cloves garlic
1/2 tablespoon crushed cumin seeds
1/2 tablespoon crushed Mexican oregano
1 1/2 cups vegetable or chicken broth
Salt

Directions

1. Remove the stems and seeds from the dried peppers. In a medium pot, combine the peppers and the garlic, cover with water. Cook on medium heat until it comes to a boil. Reduce heat and cook for another 15 minutes, stirring now and then. Cover and remove from heat, let cool slightly.
2.Once peppers have cooled slightly, drain all of the water. Transfer to blender, add the cumin, broth, and salt, blend on high until smooth.Taste for salt. You can use the sauce as is, or you can strain it through a wire mesh strainer for a smoother sauce.
3. I make this sauce in big batches and keep it stored in the coldest part of my refrigerator. Will keep for a few weeks. Great for any recipe to add some chile flavor or as the base for the best red enchilada sauce you will ever taste! Yields about 4 1/2 cups.