Arrange chiles on baking pan sheet and place in a 200 F oven for 5 minutes or until the chiles smell like they are toasted. Remove the stems and seeds.

Saute the onions and garlic in the oil until soft.

Place all ingredients in a blender with a cup of the water and puree to a smooth sauce.

Stir in additional water, bring to a boil, reduce heat, and simmer for an hour. The sauce should be smooth and thick.

To make the sauce from powder:
Melt 2 Tbsp shortening in pan, and stir in the flour. Cook the roux over medium heat until browned, stirring constantly. Add onions, garlic, 1 Tbsp oil, and saute until the onion is soft. Stir in the chile powder and heat for 1 minute. Add water, bring to a boil, reduce heat, and simmer for an hour.

From:   The Whole Chile Pepper
Posted By:   From the collection of Jim Vorheis, Via: SOAR - the Searchable Online Archive of Recipes
Post Date:   January 29 -- 1996