Ingredients

5 cups chicken stock
1 pound tomatoes, quartered
12 ounces white onions, quartered
6 ounces whole peeled garlic
6 ounces dried New Mexico chiles, stemmed and seeded
1 tablespoon butter, at room temperature
1 teaspoon salt

Directions

In a stockpot over high heat, bring the stock, tomatoes, onions and garlic to a boil. Cook 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 the chile flavor. In a large saucepan, reheat the sauce and with a spatula or wooden 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 three days.