Luna's Red Enchilada Sauce

We use this sauce on everything! This is my VSO's recipe which he learned from his mother.

• Ready In: 45 mins
• Serves: 5
• Yields: 5 cups

Ingredients

• 15 -20  dried red chilies (Hatch, New Mexico chilies are the best)
• 4  cups water (or to desired consistancy)
• 1  tablespoon flour
• 1  teaspoon  garlic salt (or to taste)
• 1⁄4 teaspoon Mexican oregano
• 1  tablespoon  salad oil

Directions

1. Break off stems of chilies taking care to either save or discard seeds depending on how spicy your like your sauce.
2. Boil until soft and pliable.
3. Put chilies in blender with water and flour. Blend until smooth.
4. Run sauce through sieve.
5. Put sauce, garlic salt, oregano and salad oil in skillet and simmer for 15 minutes. Add water to reach desired consistancy.