New Mexico Red Chile Sauce was taken from the Chevys & Rio Bravo FreshMex Cookbook (ISBN 1-58008-191-6).  It is used in several recipes from that book.

5 cups Chicken Stock (see recipe)
1 pound tomatoes, quartered
12 oz. white onions, quartered
6 cloves whole peeled garlic
6 oz. dried New Mexico chiles, stemmed and seeded
1 tbsp. butter, at room temperature
1 tsp. salt

In a stockpot over high heat, bring the stock, tomatoes, onions, and garlic to a boil.  Cook for 15 minutes.  Stir the dried chiles into the stock, making sure it covers them.  Remove the pan from the heat and soak the chiles for 15 minutes.  When the mixture is cool, transfer it to a blender or food processor.  Blend until liquefied.  Strain through a fine-mesh sieve, pressing on the residue with the back of a ladle to extract all of the chile flavor.  In a large saucepan, reheat the sauce and, with a spatula or wooded spoon, stir in the butter until it is melted and incorporated,  Stir in the salt.  Store in an airtight container in the refrigerator until ready to use or for up to 3 days.

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