Method
- 1
Check the pods and discard any with mold, insect damage or decay.
- 2
Pull off the stems and shake out the seeds.
- 3
Rinse the pods in several changes of warm water.
- 4
Put the pods in a 5-quart saucepan, cover them with boiling water and leave them 30 minutes to soften.
- 5
Blend the softened pods with enough fresh hot water to make a smooth purée. Press it through a sieve if you want to remove the bits of skin.
- 6
Simmer the purée for 10 minutes before using or storing it.
- 7
For the sauce, combine 1 cup of purée with the water, garlic, salt and oil in a saucepan and simmer gently for 10 minutes, stirring often.
- 8
Add the oregano and simmer 5 to 7 minutes more.
- Pods sprayed with lacquer, shellac or insecticide for decorative ristras are not edible.
- Refrigerate leftover sauce or purée promptly, and use or freeze it within 3 days.