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1
Rinse the chile pods 5 times, then let soak in water in a bucket or large bowl for 5 hours or so.
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2
After the chiles have soaked for 5 hours, discard the water.
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3
Put the chile pods in a blender.
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4
Tamp the pods down into the blender, then add water to the top.
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5
Blend well into a paste.
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6
Put the paste in a large saucepan over medium heat.
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7
Make a roux.
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8
Put the oil in a saucepan, over medium heat, heat up slightly, add the flour and stir constantly.
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9
The flour should get toasted and brown, but do not burn it, about 5 minutes.
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10
Drizzle the roux into the red chili and mix to combine.
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11
This will make it thicker and change the color slightly, but it should not get white in color.
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12
The chili and liquid should just look darker and less bright than the red chili without any roux.
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13
Add enough roux and water to get the chili to the right consistency, which should be like gravy.
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14
You may not use all the roux.
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15
Add the garlic and salt.
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16
Leave the chili in the pot to simmer for 20 minutes, stirring regularly.
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17
Do NOT bring it to a boil, as that may burn the flour in the roux.
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18
Add more salt and garlic if needed and serve.
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19
Cook's Note: The paste can be frozen in small batches for later use.
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20
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant.
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21
The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
