Bob's red chile sauce

This is another staple in New Mexican cooking.
Use the sauce in enchiladas, burritos, tamales, or smothered on top of basically anything. This sauce will keep up to 6 days refrigerated and freezes well.

Ingredients
8 ounces (about 20 to 25) dried whole red New Mexican chile pods, mild, medium, hot, or a combination  (Amount should be adjusted to how much you think you'll use.   1/4 to 1/2 a bag)

4 cups water (not critical, just enough to cover them while boiling)

2 tablespoons vegetable oil (can't say I ever used this, but it makes sense if frying up the onions and garlic)

1 medium onion, minced (I've NEVER put onion in, but have used onion powder)

3 garlic cloves, minced

1 teaspoon salt, or more to taste (probably MORE)

Directions
Toast dried whole chile pods in a heavy skillet over medium heat until they are warm and release their fragrance, 1 to 2 minutes per side.     (Mmmm, I've never done this.  It's fine to do, just don't overdo it).

Remove the chiles from the skillet immediately. When cool enough to handle, break each chile pod into several pieces (wearing rubber or plastic gloves if your skin is sensitive), discarding the stem and seeds.   (you can and should keep some seeds for the next steps)

BOB's inserted step:   Boil chiles in a stock pot for about 30 minutes to soften them up.  Just enough water to cover them.   When soft, move the chiles into a blender and continue on...

Place ALL the chile pieces in a blender and pour in one-half of the water or stock (yeah, don't pour in half the water, pour in just enough for it to be like tomato sauce or runny oatmeal, NOT SOUP). Puree until mostly smooth but with a few flecks of chile still visible in the liquid.   (Use the stock you boiled the chiles in.  Add more as needed.  It shouldn't be like soup, and more like tomato sauce)

Warm the oil in a large saucepan over medium heat. Add the onion and garlic, and sauté several minutes until the onion is limp.  (sure, do this if you want, definitely fry up that garlic, maybe with some butter instead of oil, but you do it your way).

Pour in the blended chile mixture, then add oregano and salt.   (I rarely put in oregano, but you do you)

Pour the chile puree it into the pan. Reduce the heat to medium-low and simmer for a total of 20 to 25 minutes.

After about 15 minutes, taste the sauce and adjust the seasonings. When ready, the sauce will be cooked down enough to coat a spoon thickly but still drop off of it easily. Use warm or refrigerate for later use.