Brown flour in oil. Set aside. Heat in a dry pan the chili tepins before putting them into the blender. In a blender, blend to pulverize chili tepin with water. If cloves of garlic are used ( which I recommend) add garlic and oregano to blender. Add all ingredients to browned flour and stir while bringing to boil. Keeps a long time.

The funny part is as mush as I loved the sauce I have never grown the Tepins but, since my parents still live in Tucson, I am trying to get them to send me seeds from the area plants or dried Tepins. My mother is anxiously waiting for me to send her the yearly box of peppers from my garden so I maybe if I get that done she'll reciprocate :)).

**
When I was younger and living in Tucson, Ariz my mother, being the maternal Chile Head that she was, made hot sauce using chile Tepins that were native to the area. The heat level of the Tepins was intense. Of course my mother, as I do at my house today, would make several batches of salsa with varying heat levels to accommodate the different palates of those in the family. What stands out about the sauce was the distinctive flavor the Tepins gave the sauce. I can describe it only as robust and addictive. Here's as close as I can get to that recipe:

From: McWilliams, Dan, DMcWilliams@fendall.com
Posted By: McWilliams, Dan, Via: Chile Head Mailing List
Post Date: Wed, 15 Sep 1999