Remove stems and seeds from dried peppers. Place on a single layer in a baking sheet and roast in a 350! oven for 2-5 minutes until they have a sweet roasted aroma. Check frequently to prevent burning. Try to avoid deep inhalation. Remove from oven and soak peppers in enough water to cover, about 5 cups, for 30 minutes until cool. Transfer the peppers and 2 1/2 c liquid to a blender. Add garlic, cumin and salt. Reserve remaining liquid. Cover, and blend till smooth.

In a 2 quart saucepan, cook and stir flour in bacon drippings over medium heat till light brown. Carefully stir in pureed chili mixture. Simmer uncovered for 5 to 10 minutes until slightly thickened, being careful of splatters. If sauce is too thick, add additional soaking liquid, up to 1 cup to make desired consistency.

Busted and entered for you by: Bill Webster