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Basic Red Chile Sauce

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      Title: BASIC RED CHILE SAUCE
 Categories: Condiments, Mexican, Sauces
      Yield: 4 Cups
 
      8 ea Dried red chiles*
      4 c  Water
      2 tb Flour
      2 tb Vegetable oil
      2 lg Garlic cloves, chopped
      1 pn Dried oregano
      1 ts Cider vinegar
 
  *For a spicy sauce, use 1 New Mexico and 7 California chiles.
  Eliminate the New Mexico chile for a milder sauce. 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.
 
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