Salsa de Chile Colorado (basic Red Chile Sauce)

To make garlic puree, peel 8 whole heads of garlic by smashing the cloves with the side of a wide knife, the peel will slip off easily then. Put the peeled garlic in a blender with about 2 cups of water, and puree. Drain, if necessary, and store in a tightly closed glass jar in the refrigerator. Wash chiles in cold water and remove stems. Cook in boiling water until tender. Remove chiles and reserve the cooking liquid. Place a few of the chiles in a blender, along with 1/2 cup reserved liquid, and blend to a paste. Remove to bowl. Repeat with remaining chiles. (It is now unseasoned red chile paste). Heat oil in a large skillet. Add garlic puree and flour, stirring until four browns. Add the chile paste, stirring constantly until it boils and thickens. Season with salt. Thin slightly with cooking liquid. Yield: 2 quarts