Red Chile Sauce

Yield: 2 cups

Vegetable oil 1/4 cup
Flour 2 Tbsp.
Ground Chimayo red chile powder 1 cup
Garlic cloves 3 to 4
Water 21/2 cup
Salt to taste


  1. Over low flame, heat oil in medium saucepan; slowly add flour. Using whisk, stir flour in oil until caramel brown; do not burn. Set roux aside.
  2. In blender, blend chile powder, garlic and water.
  3. Return roux to low heat. Slowly add chile mixture, whisking to break up lumps. Add salt. Stir occasionally, 15 to 20 minutes, until sauce is slightly thick.