Instructions: In stockpot over high heat, bring stock, tomatoes, onions and garlic to boil.

Cook 15 minutes. Stir dried chilies into stock, making sure it covers them.

Remove pan from heat and soak chilies for 15 minutes.

When mixture is cool, transfer to blender or food processor. Blend until liquefied. Strain through fine-mesh sieve, pressing on residue with back of ladle to extract chile flavor.

In large saucepan, reheat sauce. With spatula or wooden spoon, stir in butter until it is melted and incorporated. Stir in salt. Store in airtight container in refrigerator until ready to use or for up to 3 days.

Note: If youre making a
batch to keep around, leave out butter until youre ready to use sauce.

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