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.

In a medium skillet, saute onion in oil until translucent. Add the flour and mix well. Stir in the chilies, garlic puree, stock and salt and simmer 20 minutes. Puree in blender. Use immediately as a warm sauce for enchiladas. Or refrigerate or freeze.

Yield: 1 quart

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