1. Remove stems from chiles. 2. Cut chiles in half and remove seeds. 3. Put chiles and water in a sauce pan and bring to a boil. 4. Simmer for 15-20 minutes. 5. Remove chiles and cool under running water. 6. Cut into pieces and place into blender with 1 cup water. 7. Blend well to puree, press through wire strainer. 8. Brown flour in a skillet. 9. Place oil in saucepan and saute onion and garlic till transparent. 10. Add flour to mixture and stir well for 1 minute. 11. Add chile puree and cook for 2 minutes. 12. Continue to stir. 13. Add reserved cooking water plus extra water to thin if necessary. 14. Add salt and tomato sauce. 15. Simmer for at least 10 minutes. 16. Will keep in refrigerator for 1 week. 17. Can be frozen. 18. Serve over Chicken or Cheese Enchiladas! ---------------------------------------------------------------------------
Nutrition
Ingredients
