Salsa de Chile Colorado

Wash chiles, stem and seed.

In a pot cover well with water and boil 10 minutes or until soft. Remove and drain reserving the liquid.

Place chiles in blender with reserved water, and puree until you achieve a pasty consistency.

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.