Mrs. Sanchez's Red Chile Sauce
Credit: Sara Matthews
MAKES 2 CUPS
Some cooks add oregano, cumin, onion, and garlic to their red chile sauce; some use broth. But with good chiles, the sauce is just as often left very plain, and made very spicy. Chile colorado is eaten with burritos, enchiladas, beans, posole, and other bean- or corn-based foods.
3 tbsp. vegetable oil
1 tbsp. flour
6 tbsp. ground red chile, preferably Chimayó
1 clove garlic, peeled and chopped
2 cups water
1⁄2 tsp. salt or more to taste
1. In a heavy pot or skillet (nonstick works best), heat oil over medium-low heat. Add flour and cook, stirring frequently, until browned. Add chile and garlic and continue to cook for about 1 minute. Stir often to prevent burning.
2. Add 2 cups or more water (sauce should be thick enough to coat a spoon), and stir thoroughly. Bring to a boil, lower heat, and, continuing to stir and scrape bottom of pot to prevent sticking or burning, simmer for about 5 minutes, or until sauce tastes cooked. Add salt to taste. The sauce will keep, refrigerated, for about one week.
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