• 12 BUENO^® Red Chile Pods
• 36 oz. water
• ½ tsp. salt
• 2 cloves garlic, minced

1. Remove stems and seeds from chile pods. Rinse.
2. Soak pods in lukewarm water 3 minutes or until soft.
3. Rinse chile pods of remaining seeds and remove veins.
4. Place chile pods in a saucepan and pour the 36 oz. of water to cover pods.
    Bring to a boil. Cover. Simmer over low heat 20 minutes.
5. Place pods in a food processor or blender with half of the cooking liquid.
    Add salt, garlic and oregano. Process or blend pods until smooth.
6. In a large skillet, heat oil over medium heat. Add flour and stir until golden
    brown, making a roux. Remove from heat.
7. Add blended chile to roux and stir until any lumps dissolve.
8. Return to heat and slowly combine remaining cooking liquid with chile to
    achieve a tomato sauce consistency.
9. Simmer 10 minutes. Makes approximately 20 oz.

Option: Add more water and/or low sodium broth for thinner consistency.
For thicker sauce, start with 24 to 30 oz. of water instead of 36 oz.