Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: rinse chile pods, remove stems and seeds. place water and pods in a pan and heat to boiling. reduce heat and allow to simmer until pods are soft and pulpy (about 20 minutes). remove pods and place in a blender, setting aside cooking liquid. (add salt, garlic gloves and oregano in blender at this time as well -- ). run through blender until pods form a smooth paste. in a large skillet, heat 2 tbsps. oil. add flour and brown lightly. remove from heat, add chiles to flour mixture, contining to stir until lumps are dissolved. return to heat, stir enough of the cooking liquid to make a gravy like consistency. simmer for about 10 minutes. may be frozen for future use.

Target recipe: this will take a large kettle and you should use one that is fairly heavy so that the heat will be evenly conducted throughout with no hot spots. tomatoes have a terrible tendency to "catch" and burn and if that happens, your entire batch can be spoiled. in the kettle combine all of the ingredients. bring to a boil over high heat and then immediately reduce the heat to low and simmer until the sauce is thick enough for your taste. this will take from 1 to 3 hours depending on how much juice the tomatoes contained. stir regularly and often while the sauce is cooking. when the sauce is thick enough, pour the hot chili sauce into prepared bottles and process in a boiling water bath canner. chili sauce should be processed for 15 minutes.