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Red Chile Sauce (WIP)

Saucepan
¾ Cup Water1½ tsp Neutral Oil¾ tsp All-Purpose Flour2 Dried Red Chile Pods, stemmed and seeded¼ tsp SaltPinch of Dried Oregano½ clove Garlic
  1. Toast dried red chile pods in a dry skillet over medium heat, pressing lightly, until fragrant and pliable, 1 minutes per side.
  2. Cover toasted pods with hot water and soak until soft, 20 minutes.
  3. Blend softened pods with garlic and enough soaking liquid to make a smooth puree.
  4. Push puree through a fine mesh strainer to remove skins and seeds (skip for rustic texture).
  5. Heat neutral oil in a saucepan over medium heat. Stir in all-purpose flour and cook 1 minute.
  6. Add strained puree carefully (it may spatter) and simmer, stirring occasionally, until slightly thickened, 15 minutes.
  7. Stir in salt and dried oregano. Taste and adjust consistency.