Preparation:
Wash chiles, stem and seed. Cook in boiling water to cover well 10 minutes 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 consistency.
Makes about 5-6 cups. |
