Summary

Ingredients

• 40 g chilli pepper (s), dried, without stems and without seeds
• 2 tablespoon oil (corn oil)
• 1 onion (s), chopped
• 1 tablespoon wheat flour
• 1 tablespoon sunflower seeds, ground
• 1 clove garlic, crushed
• 1 teaspoon oregano
• salt

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Instructions

1. Roast the chillies in a heavy pan without fat for 1-2 minutes. Flatten it a little, but be careful not to let the pods turn too black. Transfer from the pan into a bowl, cover with about 2 tablespoons of water and soak for about 20 minutes. Then put the pods in a blender and puree with a little water or vegetable stock.
2. Heat the oil in the pan, sweat the onion in it, sprinkle with flour and deglaze with water or vegetable stock, let it boil briefly. Add the sunflower seeds, garlic and oregano, stir in the chili puree and bring to the boil again. Season to taste with salt. Let the sauce simmer on low heat for about 20 minutes.
3. The sauce is very hot, use only small amounts!