The chili pods. I like to get hot and mild and mix the two. I like my sauce with just a little heat.

Now, clean out the seeds and remove the stem. It's best to use a little pairing knife.

Here are the stems and seeds.

Now, rinse out the pods.

At this point you want to open them up. This ensures all of the pods get rinsed and all of the seeds are gone.

Here are all of my pods cleaned and opened.

Put them in a large pot.

Add water and bring to a boil.

It takes about an hour or so to get the pods soft. Make sure you are checking the pods and the water level.

Here's another picture of what they should look like

Blending time! I use tongs to help me add the pods to the blender. You don't want to add too many pods, a little goes a long way.

Add a garlic clove.

Add some water from the pot.

And blend!

Blend until it appears smooth.

While the chili is blending, place the wire strainer over one of the mixing bowls.

Add the chili purée to the wire strainer

You want to separate the sauce from the unblended chili skins.

Repeat the blending and straining until you've done all of the chili. At this point you can prep the sauce or you can freeze it.

Here are the chili skins.

In the same large pot (washed and dried) cover the bottom with oil.

Add a few tablespoons of flour to make a rue.

Let it cook and get brown. Mix it constantly so it doesn't burn.

Add the chili sauce and mix.

Here is the consomé or chicken bouillon I like to use. You want to add a tablespoon at a time. There are no exact measurements, it's all about taste. Mix in a few tablespoons, try the sauce. Repeat.