Wash chili pods, remove stems, and place in blender. Cover with cold water. To puree in blender always us cold water and allow at least 2 inches at top of blender for mixing. Blend for about 3-5 minutes. Your chili should become a sauce with only very small flakes of chili in it. Stop blender and add 1 teaspoon oregano powder, and 3 cloves whole garlic. (Garlic powder, or garlic salt will be ok), 1/2 teaspoon salt. Blend again until all blended.

In a large skillet make a gravy base with 1/4 cup Roasted Garlic Avocado Oil, and 1/4 cup flour, slightly brown and pour in blender of red chili sauce. Simmer. This sauce can be used as enchilada sauce, served with pork chops, serve with browned potatoes …use your imagination.

Recipe Submitted by Keri