The ingredients and amounts are not gospel. Adjust to your taste at every corner, I did.
As good as it was, it would have been better with a properly prepared base. I found a handful of pepper skins that were dime size and had to be expelled, flick! To get yourself a nice base, heat up a large pot of water to boiling. While it’s coming to temp, prepare 20+ New Mexican Red chile peppers and a mixture of others if you like. Once the water is boiling, turn off and toss in peppers, cover for about 45 minutes to an hour. Remove peppers and save liquor. Install peppers in to large electric whizzer or do in stages. Add 6 cloves of garlic and a few teaspoons of cumin powder and combine. Add pepper liquor to the party until it’s a nice sauce consistency. Simmer for 20 minutes and add a tad of sugar until it tastes right, maybe a teaspoonful. If your whizzer ain’t a badass, you may want to strain the sauce before you cook it. This base should be made a day or two in advance, can be saved for a week or two. At that point, it can be used for nearly anything. Marinade, gravy, pour over tamals or base for chili!