2dried arbol chilesoptional - add for a spicier sauce
1 1/2cupspepper water
Remove stems of peppers and slice open to reveal seeds. Remove seeds and discard. Optionally, remove membranes with seeds for a milder sauce. Leave membranes intact for a hotter sauce.
Add dried peppers to a large bowl and cover with boiling water. Soak for 25 minutes to rehydrate peppers.
In a blender, add chopped onion, garlic cloves (can be added whole), salt, oregano, and cumin. Transfer rehydrated peppers to the blender, then add 1 1/2 cups of the water the peppers soaked in.
Blend until smooth, then strain through a fine mesh sieve into a skillet or sauce pan.
Cook on the stove top over medium heat for 5 minutes. Sauce will thicken slightly.
Remove from heat and allow to cool completely before storing. Sauce will keep for up to 2 weeks in the refrigerator or 3-4 months in the freezer.
I like to store my enchilada sauce in glass jars. Homemade enchilada sauce, if kept in a sealed container, will last up to two weeks in the refrigerator.
If freezing, remember to leave some space (about an inch) at the top of your jars. Liquids expand slightly when frozen, so you'll want to leave some space to prevent your container from cracking or breaking.