Red Chile Sauce from Colleen

This recipe comes from Colleen and you see her at Kitchen Angels and Santa Fe Complex distributions each week.  Enjoy.

Red Chile Sauce

I have been eating this sauce over baked potatoes or hashbrowns or with eggs.

For about 2 cups sauce:

Saute 1/2 med onion, minced and 1-2 cloves garlic about 5 minutes

Stir in 1/2 C red chile powder  2 TBL flour (for a thicker sauce)

Slowly add 2 – 2 1/2 C water or broth stirring with a whisk

Add 1/4 tsp mexican oregano (different than “oregano”)

1 tsp cumin powder or seed

Bring to a boil then reduce to simmer for about 20 minutes until thickened slightly


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