Hatch Red Chili Sauce

This recipe is from a package of Hatch dried red chilies, and makes incredible enchiladas.

12 dried red Hatch chile pods (we like to use the "Guajillo Pods" - they have great flavor and aren't too hot)
2 cups water
1 teaspoon salt
2 tablespoons vegetable oil
1 tablespoon flour
2 teaspoons chopped garlic
1 teaspoon cumin
1 teaspoon oregano

You may want to protect your hands when working with the chile pods - if your skin is sensitive, they may cause your hands to burn for a while afterwards.  To avoid this, wear latex gloves, or rub a little vegetable oil on your hands before handling them.  Also, be careful not to rub your eyes while working with the pods.

Wash chile pods, removing stems and seeds.  Bring chile pods and water to boil, then reduce the heat and allow to simmer, covered, for at least 10 minutes more.  Pour into a blender, add the garlic, and liquefy.  Strain the sauce through a colander or sieve.  Add salt to taste.  Heat the oil (very hot, but not smoking) in a skillet, add the flour and mix quickly.  Pour in the chile sauce and stir until thickened.  Add cumin and oregano.  Simmer on low heat for 15-20 minutes.  Add additional water as needed - the sauce should have the consistency of canned tomato sauce.