Let’s Get Cookin’…

• 1 Tablespoon vegetable oil
• 2 Tablespoon all-purpose flour
• ¼ cup red chile powder
• ¼ teaspoon dried oregano
• ½ teaspoon onion powder
• 1 clove garlic, finely chopped
• ¼ teaspoon cumin
• ½ teaspoon vinegar
• salt, to taste
• 1 3/4 cups broth (vegetable or chicken)

1. In a 2-quart saucepan, heat the vegetable oil on medium heat. Once hot, saute the garlic until fragrant.
2. Mix the cumin, onion powder, salt, oregano, and flour in a separate bowl. Add the flour mixture into the pan and stir for 2-3 minutes, until a roux forms. Turn the heat to low.
3. In a separate bowl, mix the red chile powder and broth. Pour the mixture into the pan, stirring vigorously with a whisk. Make sure to remove all lumps.
4. Whisk in the sugar, then simmer for 12-16 minutes, stirring often until the mixture turns into a sauce consistency.
5. Remove the red chile sauce from the heat and let it cool before transferring to an airtight jar. Refrigerate the chile sauce until ready to eat. ENJOY!

This red chile sauce is sweet and spicy with rich, earthy undertones. Its flavor is robust yet sugary. It has a subtle taste that is great on chicken, beef, pork, and many other types of protein.

Depending on how much chile is added to the sauce, it can be extra spicy or mild.

Red chile sauce can take any meal to the next level, but it’s particularly good on Mexican, New Mexican, and South Western food.  Pour this tasty red chile sauce on tamales, enchiladas, burritos, chile rellenos, huevos rancheros, or chilaquiles. You can also put this spicy sauce on some grilled chicken or fajitas, and it will feel as if you’re in the south.

• 3 Tablespoons oil vegetable, canola, or avocado oil
  
  2 Tablespoons all-purpose flour
  
  1/4 cup chili powder
  
  1 Tablespoon ground cumin
  
  1/2 teaspoon dried oregano
  
  2 cups low-sodium beef broth
  
  2 1/2 cups tomato sauce
  
  1 clove garlic , minced