- 1/4 cup oil
- 1/3 cup onion (finely minced)
- 1 to 2 cloves garlic (finely minced)
- 10 long red chiles (or 1/2 cup pure ground red chile)
- 2 cups water
- Optional: 2 to 3 tablespoons flour
- 1/2 teaspoon salt (use less if you use tomato sauce, as it is salty)
- 2 fresh tomatoes (pureed) (or 1/2 to 1 can tomato sauce)
1. Put chiles and water in a saucepan and bring to a boil. Simmer for 15-20 minutes. Remove chiles and cool under running water. Reserve cooking water. Cut off stems, cut chiles in half and remove seeds under running water. Cut in pieces and place in blender with 1 cup water. Blend well to puree. Strain if desired.
2. In a toaster oven or in a skillet, brown the flour a little.
3. Place oil in a saucepan and saute onion. When transparent, add garlic and saute for one minute. Add flour to mixture and stir well for 1 minute. Add chile puree and cook and stir for 2 minutes. Add reserved cooking water plus extra water to thin if necessary. Add salt and tomato or tomato sauce, if desired. Simmer for at least 10 minutes, or while you prepare the other ingredients for enchiladas.
Will keep in the refrigerator for 1 week or may be frozen.