Courtesy of Central Market

10 to 15 Hatch chiles, stemmed
1/2 cup chopped onion
1 to 2 cloves garlic, chopped or pressed
Vegetable oil
Salt to taste
Flour (optional)

Preheat oven to 325 degrees F. Roast chiles in the oven, just until brown; be careful not to burn. Remove seeds and veins. Put chiles in a pan and cover with water. Simmer for about 30 minutes. Cool slightly. Blend in blender or food processor until smooth.

Meanwhile, saut?onion and garlic in enough cooking oil to lightly coat the bottom of a pan. Add chile puree. Add salt to taste. Heat to serving temperature. Thicken with flour, if necessary. May be frozen.

Use for huevos rancheros, enchiladas, chilaquiles and other Southwestern favorites.