Hi Sunny, Just wanted to thank you for the easiest Red Chile Sauce recipe I've seen. I had a bunch of New Mexico Red Chile pods that I wanted to do something with, but never attempted because of all the boiling, straining and such. Anyway, made it last night and it came out great! I will wear gloves next time. I was thinking that they were pretty mild peppers and the gloves wouldn't be necessary. Guess they are always necessary. Thanks again, Mich in KC recipe from REAL NEW MEXICO CHILE: AN INSIDER'S GUIDE TO COOKING WITH CHILE by Sandy Szwarc RED CHILE SAUCE 1 pd. dried New Mexico red chile pods, remove stems (leave seeds and veins if you desire a hotter sauce) 2 heads of garlic, peeled 2 T dried oregano 1 tsp. salt Water as necessary Place the dried chile pods on a cookie sheet and place in a preheated 375 degree oven for just a few minutes until they become soft and leathery. Working in samll batches at a time as will loosely fit into a blender or food processor,puree smooth the chile pods with the spices, adding small amounts of water as needed to make a sauce the consistency of thick cream. Place each batch of the pureed mixture is a large bowl until all the chiles have been blended. Stir the batches together to evenly disperse the seasinings. Yields about 1 1/2 to 2 quarts.