Enchilada Sauce

Directions

1. 1
   Each chili pepper should be about 20 cm long.
2. 2
   Tear off the stem and shake the seeds out.
3. 3
   Soak in boiling water for 30 minutes.
4. 4
   Blend softened chili peppers and chicken soup (I use ready-made chicken broth) in a blender.
5. 5
   Warm olive oil in a pot.
6. 6
   Add minced onion and garlic, then sift in the flour.
7. 7
   Saute for 1-2 minutes.
8. 8
   Add the blended mixture (Step 2) in small batches.
9. 9
   Simmer for a while.
10. 10
    Add oregano and cumin.
11. 11
    Season with salt and pepper.