I’ve scoured the web and almost everything I can come up with involves “chili powder”, that nondescript dreck that has garlic, onion, oregano and cumin in it. Or canned tomato sauce, which I think is evil. I’d like something more authentic. I’ll soak and puree chiles or use powdered, I don’t care which, 'cause I have mutiple sources for varying varieties of either.
And yeah . . . green sauce I can make. I got lazy not long ago after making my own for some time and bought a can of Las Palmas. It sucked and I suspect their red sauce will suck after I make my own, too.
Simple Red Sauce
1 lb tomatillos, husked, rinsed, and halved (small ones) or quartered (large ones)
2-3 oz dried chiles (mix and match ancho, guajillo, chipotle ,etc. as desired)
1 garlic clove
Simmer the tomatillos and garlic in about 1 qt water. While they are simmering, toast chiles (if desired), then remove stems and most of seeds.Tear the chiles into large pieces and add them to the simmering tomatillos. If using chipotles, it is easier to allow them to rehydrate a bit, then slit and remove as many seeds as possible. Continue cooking until tomatillos are starting to fall apart and flesh of chiles is rehydrated.
Puree in batches in a blender, or use an immersion blender. The resulting sauce will be smooth and velvety. I tend to use the larger amount of chiles for a thicker sauce.
I think with out a good homemade chicken stock base…you won’t achieve a good sauce
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That being said…my relatives being mexican…use red jalapenos and just tomato…garlic ( she also will toast a dried chili or two and blend it all )
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