2 c  Cups
10    Dried red New Mexican chiles
1 md Onion, chopped
2    Cloves garlic, chopped
2 tb Bacon drippings or vegetable
-oil
1/2 ts Ground cumin (optional)
3 c  Water

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:

1/2 to 3/4 cup powdered red chile 4 Tbsp shortening 3
Tbsp flour 1 medium onion, chopped 2 cloves garlic,
chopped 2 to 3 cups water

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.

The Whole Chile Pepper From the collection of Jim
Vorheis