Ingredients:
10 long red chili peppers or 1/4-1/2 cup pure red chili powder
1/3 cup onions, finely minced
1/4 cup vegetable oil
3 cloves garlic, finely minced
2 cups water
2 -3 tablespoons flour
1/2 teaspoon salt
1 can tomato sauce
Directions:
Remove stems from chiles.
Cut chiles in half and remove seeds.
Put chiles and water in a sauce pan and bring to a boil.
Simmer for 15-20 minutes.
Remove chiles and cool under running water.
Cut into pieces and place into blender with 1 cup water.
Blend well to puree, press through wire strainer.
Brown flour in a skillet.
Place oil in saucepan and saute onion and garlic till transparent.
Add flour to mixture and stir well for 1 minute.
Add chile puree and cook for 2 minutes.
Continue to stir.
Add reserved cooking water plus extra water to thin if necessary.
Add salt and tomato sauce.
Simmer for at least 10 minutes.
Will keep in refrigerator for 1 week.
Can be frozen.
Serve over Chicken or Cheese Enchiladas!
Servings: 6
Time preparation: 20 min.
Time total: 50 min.