This is a very basic, versatile recipe from The Feast of Sante Fe. We use this to cook chicken and pork. We also dilute with 3/4-1 cup water and use it as an enchilada sauce. It's a favorite at our house and I hope it is for you too.
Adaptable Red Chili Sauce with Tomatoes
2 pounds canned whole tomatoes, drained, or 2 cups canned crushed tomatoes packed in tomato sauce
1 clove garlic, peeled and roughly chopped
4 Tbsp powdered red chili
1/2 small onion, peeled and cut into rough chunks
1/2-1 tsp cayenne
1/2 tsp ground cumin
1/4 tsp oregano
salt and black pepper to taste
Place all the ingredients into a blender or food processor and process until smooth. Transfer to a saucepan, bring to a boil over medium heat, stirring once or twice to prevent scorching, and cover the pan. Reduce heat and simmer for 10 minutes. Use as a marinade, to moisten fillings, or dilute to use for enchiladas.
Personal note: we didn't add the cayenne when we prepared this in our group. Even the 1/2 tsp cayenne can make it quite spicy. Use to taste.