Title: Basic red chile sauce
 Categories: Sauce
      Yield: 16 Servings
 
      8    Dried red chiles (see note)
      4 c  Water
      2 tb Flour
      2 tb Vegetable oil
      2    Cloves (large) garlic;
           -chopped
      1 pn Dried oregano
      1 ts Cider vinegar
 
  Date: Fri, 22 Mar 1996 15:48:29 -0500
  
  From: Walt Gray  Here is one that I really like.
  It works well on Chiles Rellanos.
  
  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.
  
  NOTE: For a spicy sauce, use 1 New Mexico and 7 California chiles.
  Eliminate the New Mexico chile for a milder sauce.
  
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