New Mexico Red Chile Sauce

Heat oil in a medium saucepan over medium. Add onion and garlic; cook, stirring often, until softened and lightly browned, 8 to 12 minutes. Stir in tomatoes, chile powder, salt, and cumin; cook, stirring constantly, until mixture forms a chunky paste, about 2 minutes. Add 1 cup water, and bring to a boil over medium. Boil, stirring occasionally, until slightly thickened, about 4 minutes.

Transfer mixture to a blender. Secure lid on blender, and remove center insert from lid to allow steam to escape. Cover top with a clean towel, and process until smooth, about 1 minute, adding water, 1 tablespoon at a time, if needed, to thin mixture to tomato sauce consistency. Season to taste with salt; add sugar, if needed, to balance bitter chile powder.