I do love things smothered in red chile. This is a New Mexican thing for sure. The official state question is red or green. Chile comes in green, the actual chile pod, and red, the dried out pod. The level of spiciness varies by crop and by year. Whether you like mild, medium, or hot, this red chile sauce will bring bold flavor to your dishes. I enjoy making enchiladas, frito pie, breakfast burritos, you name it. New Mexicans will eat chile on almost anything.

Red Chile Sauce

1T butter

1T flour

1/4c red chile powder

1/4t salt

1/4t oregano (Mexican if you can get it)

1/4t garlic powder

1c broth (vegetable or beef)

This makes about 1 cup.

Make a roux, melt 1T butter then add 1T flour. Mix until combined then brown for 30seconds to 1 minute. Add 1/4c red chile powder, 1/4t salt, 1/4t oregano, and 1/4t garlic powder. Brown for another 30 seconds to 1 minute. Whisk in broth slowly so no lumps form. Bring to a boil and simmer for 5-8 minutes.

This makes about 1 cup.

Note: I use homemade vegetable broth to make mine and this adds a deep flavor. Have you tried making your own broth yet?