Red Chile Sauce
4 ounces of dried Anaheim chile peppers
2 cloves garlic, minced
1 tablespoon of vegetable oil
2 tablespoons of all purpose flour
2 cups of water
1 1/2 teaspoons of cumin
Remove pepper stems and seeds. (Wear rubber gloves when handling peppers.) Cover peppers with boiling water, let stand 30 minutes. Drain, reserving 1 cup liquid.
Position knife blade in food processor bowl, add peppers and reserved liquid. Process until smooth, stopping twice to scrape down sides. Set aside.
Cook garlic in oil in a heavy saucepan until tender. Gradually stir in flour, cook over medium heat, stirring constantly, until caramel colored ( about 6 minutes). Gradually add 2 cups water, stirring constantly. Stir in pepper mixture, and cook until slightly thickened.
Pour mixture through a wire mesh strainer into a bowl, discarding solids. Return to saucepan, add cumin and salt, and cook over medium heat until thickened. Sauce may be refrigerated up to 3 days or frozen up to 3 months. Yield 2 3/4 cups
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