Basic Red Chile Sauce Recipe

• 8 x Dry red chiles*
• 4 c. Water
• 2 Tbsp. Flour
• 2 Tbsp. Vegetable oil
• 2 lrg Garlic cloves, minced
• 1 pch Dry oregano
• 1 tsp Cider vinegar

1. *For a spicy sauce, use 1 New Mexico and 7 California chiles.
2. Eliminate the New Mexico chile for a milder sauce.
3. Wearing gloves, use a small knife to remove chile stems and seeds, then wash the chiles well.
4. Place in a saucepan with the water and bring to a boil over high heat; boil for 5 min, then allow to sit for 10 to 15 min.
5. Whirl the water and chiles in a food processor or possibly blender, in batches if necessary, for 20 to 30 seconds, or possibly till the skins are finely minced.
6. Pass through a strainer, pressing the chile pcs through with a wooden spoon.
7. In a medium skillet, make a roux by combining the flour and oil.
8. Saute/fry over low heat for 2 min, then add in the garlic, chile mix, oregano and vinegar.
9. Stir well and simmer for 15 to 20 min.
10. The sauce will keep in the refrigerator, tightly covered, for about 5 days, or possibly it can be frzn for 2 to 3 months.
11. Emojean Jordan Buechner "Cooking with Herbs".

red chiles, water, flour, vegetable oil, garlic, oregano, vinegar

Taken from cookeatshare.com/recipes/basic-red-chile-sauce-79755 (may not work)