Classic red chile sauce

1. 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.
2. Remove the stems and seeds.
3. saute the onions and garlic in the oil until soft.
4. place all ingredients in a blender with a cup of the water and puree to a smooth sauce.
5. stir in additional water, bring to a boil, reduce heat, and simmer for an hour.
6. The sauce should be smooth and thick.
7. to make the sauce from powder: ½ to ¾ 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.
8. Cook the roux over medium heat until browned, stirring constantly.
9. Add onions, garlic, 1 tbsp oil, and saute until the onion is soft.
10. Stiri in the chile powder and heat for 1 minute.
11. Add water, bring to a boil, reduce heat, and simmer for an hour.
12. the whole chile pepper.