INGREDIENTS

INSTRUCTIONS

Okay, here is mine (from memory).
Take 5 to 10 dried New Mexican chiles or dried Anaheim chiles (mix them up
to match the heat you want, NM chiles are typically hotter, I normally use
all NM chiles). Place these in a pan of water and boil until they are
softened. Remove them from the water, remove the stems. Drop them into a
blender, add about a cup to a cup and a half of the water they were boiled
in and blend. Press this through a strainer into a bowl. Rinse the blender
and the strainer with another 1/2 cup of the water used to boil the chiles.
In a frying pan, heat a little bit of oil and add some finely chopped or
pressed garlic and saute until the oil is  fragrant.  Add about 2 Tbs of
flour and stir gently until the flour just begins to brown. Pour in the
strained pepper liquid and stir until it thickens. Add a couple of pinches
of oregano. This comes close to two cans of enchilada sauce, but is much
hotter than any commercial variety I have tried. I'll double check my
ingredient list, but won't be online until Monday.
Snyder_Curtis <CurtisS@MAIL024.USIRVINE.allergan.infonet.com>
CHILE-HEADS ARCHIVES
From the Chile-Heads recipe list.  Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.

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