Basic red chile sauce

Yield: 4 Cups

Ingredients:

8 ea Dried red chiles*
4 c Water
2 tb Flour
2 tb Vegetable oil
2 lg Garlic cloves chopped
1 pn Dried oregano
1 ts Cider vinegar

Instructions:

*For a spicy sauce use 1 New Mexico and 7 California chiles. Eliminate the New Mexico chile for a milder sauce. Wearing gloves use a small knife to remove chile stems and seeds then wash the chiles well. Place in a saucepan with the water and bring to a boil over high heat; boil for 5 minutes then allow to sit for 10 to 15 minutes. Whirl the water and chiles in a food processor or blender in batches if necessary for 20 to 30 seconds or until the skins are finely chopped. Pass through a strainer pressing the chile pieces through with a wooden spoon. In a medium skillet make a roux by combining the flour and oil. Saute over low heat for 2 minutes then add the garlic chile mixture oregano and vinegar. Stir well and simmer for 15 to 20 minutes. The sauce will keep in the refrigerator tightly covered for about 5 days or it can be frozen for 2 to 3 months.