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