New Mexico Hatch Red Chile Sauce
Ingredients:
1/2 cup Hatch Red Chile Powder
2 tsp. vegetable oil
3-4 tsp. onion, finely chopped
1 garlic clove, fiely chopped
1/4 tsp. Los Chileros Mexican Oregano
1 tsp. cumin
2 tsp. flour
2 1/2 cups water
salt to taste
Directions:
In a 2 quart saucepan, heat vegetable on on medium heat
Add onion and garlic and cook until translucent, 3-4 minutes
Stir in oregano, cumin and flour
Stir 4-5 minutes until mixture becomes a light brown roux and remove from heat
In a separate bowl, mix chile powder and water until blended smoothly
Add to the roux, stirring with a whisk to prevent any lumps
Return the pan to medium heat and bring the sauce to a simmer
Continue to simmer 10-15 minutes as the sauce thickens
Once cooled, add salt to taste
Click here for Hatch Red Chile Powder
Click here for Los Chileros Mexican Oregano
1/2 cup Hatch Red Chile Powder
2 tsp. vegetable oil
3-4 tsp. onion, finely chopped
1 garlic clove, fiely chopped
1/4 tsp. Los Chileros Mexican Oregano
1 tsp. cumin
2 tsp. flour
2 1/2 cups water
salt to taste
Directions:
In a 2 quart saucepan, heat vegetable on on medium heat
Add onion and garlic and cook until translucent, 3-4 minutes
Stir in oregano, cumin and flour
Stir 4-5 minutes until mixture becomes a light brown roux and remove from heat
In a separate bowl, mix chile powder and water until blended smoothly
Add to the roux, stirring with a whisk to prevent any lumps
Return the pan to medium heat and bring the sauce to a simmer
Continue to simmer 10-15 minutes as the sauce thickens
Once cooled, add salt to taste
Click here for Hatch Red Chile Powder
Click here for Los Chileros Mexican Oregano
