2 lb. green chiles
1 to 6 jalapeno peppers, depending on desired spice level (you could technically make this recipe with only jalapenos, for a darker, spicier sauce)
1 cup all-purpose flour
1 cup vegetable oil
1 tbsp. garlic powder
2 tsp. cumin
1 tbsp. salt (approximately)
1/2 tsp. oregano
water

Remove the stems from the green chiles and jalapenos and boil them in a covered pot for 45 minutes to an hour. Remove from the heat and let cool (do not discard the water). Blend the cooled, boiled peppers with some of the reserved water until you can see no chunks remaining.

In another pot, make a blond roux with the flour and oil by cooking on low to medium heat, whisking constantly for 5 minutes. Add the blended peppers and bring to a boil, adding the cumin, garlic, and oregano and whisking vigorously. At this point, the sauce will still be quite thick, so continue adding the reserved chile water until it reaches the desired consistency. Then add the salt until you reach the desired saltiness. Simmer for 25 to 30 minutes.

Submitted by: Taste of Terlingua