Rinse and remove the stems and seeds from approximately 25 pods

In a pot, add enough water to fully cover the pods.

Bring to a boil and let simmer for 20 minutes, then let cool slightly.

With blender puree pods and water.

Use a mesh strainer to separate the pulp from the skin, do this several cups at a time.

Add to strained puree the cumin, garlic powder, and oregano.

In a large skillet, add oil to a large skillet, then flour and brown lightly.

Remove from heat, and add chile puree to the flour mixture, continuing to stir until lumps are dissolved. Return to medium heat and stir until a gravy-like consistency.

Salt to taste.

This sauce will keep up to 6 days refrigerated and freezes well..up to 5 months