Instructions: Heat the oil over medium heat in a 1 to 2 quart saucepan. Add the onion and garlic and saute gently for about 5 minutes or until the onion is wilted, translucent and turning yellow. Stir in the oregano, cumin, and flour and cook stirring constantly, until this mixture bubbles up and begins to turn a very light brown, almost 3 minutes. Remove pan from heat.

In a separate bowl, mix the powdered chilies and water until they are smoothly blended. Pour them into the flour-onion paste, stirring to prevent lumps. Return the pan to medium heat and bring the sauce to the boiling point. Stir from time to time until you begin to see bubbles. Since red chilies scorch quite easily, how much you have to stir this sauce depends on the quality of your cookware. Stir constantly and watch carefully the first time. When the sauce just begins to show signs of active boiling, reduce heat to low and simmer, covered for 2 to 3 minutes more. Make sure to stir a few times, reaching thoroughly around the bottom and sides of the pan to catch any lumps beginning to form. When the sauce is thickened, smooth and no long raw-tasting, add the salt. Remove from heat and set aside until needed.

Red chili mellows as it stands and keeps well for a week or more in the refrigerator.

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