- 5 dried New Mexico chiles (<a href="http://melissas.com" target="_blank">melissas.com</a>)
- 2 serrano chiles
- 1 ripe papaya, peeled and coarsely chopped
- 1 ripe mango, peeled and coarsely chopped
- 2 garlic cloves, coarsely chopped
- 1 small onion, coarsely chopped
- 1/4 cup fresh cilantro
- 1/4 cup white rum
- 2 tablespoons fresh lime juice
- 1 tablespoon raisins
- 1/4 teaspoon cayenne pepper
- Coarse salt
- Preheat oven to 250 degrees. Roast New Mexico chiles on a baking sheet until fragrant, about 10 minutes. Transfer to a bowl, and cover with boiling water; let stand until soft, about 20 minutes. Drain, reserving liquid. Remove chile stems and seeds.
- Place serrano chiles directly over flame of a gas-stove burner or on a grill. Roast chiles, turning with tongs, until blistered and charred. Transfer to a bowl, and cover immediately with plastic wrap. Let steam for 5 minutes. Peel chiles, and remove stems, seeds, and ribs.
- Pulse all chiles with papaya, mango, garlic, onion, cilantro, rum, lime juice, raisins, and cayenne in a food processor or a blender until smooth with some flecks remaining. Add up to 3 tablespoons reserved soaking liquid to thin. Season with salt.
Storage: Sauce can be refrigerated
for up to 1 week. It is best served at room