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3 or 4 dry new mexico chilies

water

2 tablespoons cooking oil

3 tablespoons flour

2 cloves fresh garlic (peel and mince)

2 cups chicken stock

salt to taste

Remove stems and seeds from the dry chilies. Put in small pot with just enough water to cover and

bring to a boil. Simmer 10 minutes. Put the chilli in a blender or food processor and grind until smoot.

Stir the flour into the oil over medium heat until it starts to brown. Add the garlic and fry one minute.

Add the chili pulp and the broth and cook until it starts to thicken. Remove from heat.

Serve the chili sauce over any kind of bbq meat. The sauces is also delicious over eggs, on hamburgers and on enchiladas.