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Salsa De Chile Colorado (Basic Red Chile Sauce)

12 dried red chiles
2 quarts hot water
3 tablespoons oil
1/4 cup garlic puree
1/2 teaspoon salt, or to taste
3 tablespoons flour

To make garlic puree, peel 8 whole heads of garlic by smashing the
cloves with the side of a wide knife, the peel will slip off easily
then. Put the peeled garlic in a blender with about 2 cups of
water, and puree. Drain, if necessary, and store in a tightly
closed glass jar in the refrigerator.

Wash chiles in cold water and remove stems. Cook in boiling water
until tender. Remove chiles and reserve the cooking liquid.

Place a few of the chiles in a blender, along with 1/2 cup reserved
liquid, and blend to a paste. Remove to bowl. Repeat with remaining
chiles. (It is now unseasoned red chile paste).

Heat oil in a large skillet. Add garlic puree and flour, stirring
until four browns. Add the chile paste, stirring constantly until
it boils and thickens. Season with salt. Thin slightly with
cooking liquid.

Yield: 2 quarts


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