Remove seeds and white threads or veins from peppers and wash in
cold water; cook in boiling water for about 10 minutes, or until
Remove the peppers and keep the water in which they were boiled.
Grind the peppers to a paste; adding a little of the water in which
they were boiled to make this easier; add in all 1 quart of the
water in which the peppers were boiled.
Heat the fat or oil in a skillet. Fry the garlic in this. Remove
and brown the flour in this fat; gradually add the chile mixture
and salt, stirring well. Simmer for 10 minutes.