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24 ea mild dried red chiles 1 ea salt to taste
4 tb oil 6 tb flour
10 ea cloves garlic, minced
36 servings
Wash chiles, stem and seed. Cook in boiling water to cover well 10 mins. or
until soft. Remove and drain. Reserve liquid. Place chiles in blender with
1/2 cup reserved liquid and blend to a paste. Repeat until all chilies are
used. Heat oil in large skillet. Add garlic and flour and cook, stirring
until flour browns. Add chile paste slowly to mix well with flour to a
smooth paste. When all the chile paste is added, bring to a boil, stirring
constantly. Cook until it thickens. 3-4 minutes. Thin with water to a
thick, saucy consistancy. Makes about 5-6 cups.
4 tb oil 6 tb flour
10 ea cloves garlic, minced
36 servings
Wash chiles, stem and seed. Cook in boiling water to cover well 10 mins. or
until soft. Remove and drain. Reserve liquid. Place chiles in blender with
1/2 cup reserved liquid and blend to a paste. Repeat until all chilies are
used. Heat oil in large skillet. Add garlic and flour and cook, stirring
until flour browns. Add chile paste slowly to mix well with flour to a
smooth paste. When all the chile paste is added, bring to a boil, stirring
constantly. Cook until it thickens. 3-4 minutes. Thin with water to a
thick, saucy consistancy. Makes about 5-6 cups.