Instructions: Garlic Puree - peel 8 whole heads of garlic by smashing the cloves with the side of a wide knife; the peel will slip off easily then. Put the peeled garlic

In a blender with about 2 cups of water, and puree. Drain, if necessary, and store in a tightly closed glass jar in the refrigerator.

Salsa De Chili Colorado is used in countless Mexican dishes. It is available canned and is usually called enchilada sauce. But nothing commercial is as good as the sauce you make yourself from dried red chili peppers.

To prepare a sauce, the peppers are softened in boiling water, then ground into a rich red paste. The paste is thinned with the cooking liquid for use as a sauce for enchiladas, et cetera. Left un-thinned and spiced with oregano and vinegar it becomes adobada and is used as a marinade for carne (beef) adobada or puerco (pork) adobada.

Wash chilies in cold water and remove stems. Cook in boiling water until tender. Remove chilies and reserve the cooking liquid.

Place a few of the chilies in a blender, along with 1/2 cup reserved liquid, and blend to a paste. Remove to bowl. Repeat with remaining chilies. (It is now unseasoned red chili paste).

Heat oil in a large skillet. Add garlic puree and flour, stirring until flour browns. Add the chili paste, stirring constantly until it boils and thickens.

Season with salt. Thin slightly with cooking liquid.

Yield: 2 quarts

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