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
- 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.
- In blender, blend chile powder, garlic and water.
- 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.