4 ounces Dried New Mexico Peppers Red
2 ounces Dried Ancho Peppers
2 ounces Dried Cascabel Peppers
2 ounces Dried Chipotle Peppers or chipotles in adobo sauce
1 teaspoon Adobo Sauce
2 quarts Water
1 pound Roma Tomatoes
1/2 cup White Onion chopped
1 tablespoon Olive Oil
5 large cloves Peeled Garlic roasted and finely chopped
1 teaspoon Ground Cumin roasted
1 1/2 teaspoons Roasted Ground Mexican Oregano
1 teaspoon Salt
2 tablespoons Peanut Oil
Remove stems and seeds from peppers. Roast and rehydrate the peppers (see Cooking Tip).
Blacken the tomatoes in a skillet or under a broiler (about 5 minutes).
Sauté onion in the oil over low heat until browned.
Put peppers in a blender and add blackened tomatoes, onion, garlic, cumin, oregano and salt.
Add 1 cup of the reserved liquid (taste the pepper water first, if it is not bitter, use it, otherwise, add plain water or chicken stock).
Puree to a fine smooth paste, adding more pepper water, water or chicken stock if necessary.
Add oil or lard to high sided pan, and heat until almost smoking.
Refry sauce at a sizzle for 3 to 5 minutes, stirring continuously.
Do not allow sauce to get too thick, adding water if necessary.
Sauce can be kept for up to 1 week in the refrigerator.