MILD CHILI SAUCE Use as is, or as a base for making your own hotter sauce
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Chicken Stock 14 oz can low-sodium chicken broth Small onion, unpeeled 3 garlic cloves, unpeeled 1 carrot, scrubbed, but unpeeled 1 celery stalk 2 bay leaves 1 tsp back peppercorns   Bring to a boil. Reduce to low and simmer for 30 minutes. Skim off any fat and strain out the solids. Chiles 12 oz fresh Anaheim chiles or your choice of chile Roast the chiles in a 350' F oven, over a BBQ grille, or under the broiler until blackened. Remove stems and seeds. Processing Chiles 1 Tbsp Mexican Oregano 2 garlic cloves, peeled Your choice of additional ingredients Chicken stock Place ingredients in food processor or blender and process to achieve a smooth puree. Add stock. Work in batches if necessary. Work the puree through a sieve into a bowl to remove all the solids. Use stock to rinse the puree through the sieve if necessary. Freeze any remaining chicken stock for future use. Cooking 2 Tbsp bacon fat, lard or vegetable oil 1 garlic clove, peeled 1 1/2 Tbsp flour Processed sauce 1 tsp salt, or to taste Your choice of other spices In a heavy saucepan, heat the bacon fat over medium-high heat. Add the garlic clove and brown, pressing down with a wooden spoon. Remove and discard. Add flour and cook, stirring constantly, until golden. Add processed sauce, salt, any other spices and reduce heat to low. Stir often, cooking about 10 minutes, until thickened.