Chimayo Red Chili Powder Recipes

Red Chile Sauce from Powder MJ's Kitchen

WEBApr 6, 2014 · Add the remaining ingredients (except for the sugar). Simmer for about 15 minutes, stirring frequently until the sauce thickens. If the …

1. Heat the fat in a sauce pan over a medium low heat. Once hot add the flour and stir to combine. Cook for 2 minutes stirring constantly. (This is your roux.)
2. Add the red chile powder and stir for no more than 30 seconds. The mixture will be quite clumpy. (Don't go past 30 seconds because chile powder can burn easily if the pan is too hot or you cook it too long without liquid.)
3. Slowly add the liquid, whisking to break up the clumps. Keep whisking until you have a smooth sauce.
4. Add the remaining ingredients (except for the sugar).

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New Mexico Red Chile Sauce Recipe How to Make …

WEBMar 3, 2020 · While whisking the flour mixture, slowly add the red chile and water mixture. Whisk until smooth and bring to a steady simmer and let …

1. Heat the vegetable oil in a saucepan over medium heat. Once hot, add the garlic and the onion. Saute in the oil for about 3 minutes, until the onion is translucent. Then whisk in the flour. Let the flour cook for 2 minutes, whisking it frequently.
2. In a large bowl, whisk the red chile powder and the water together. While whisking the flour mixture, slowly add the red chile and water mixture. Whisk until smooth and bring to a steady simmer and let the sauce thicken over medium-low heat for 5 minutes. Stir frequently.
3. Once the sauce has thickened, add the salt, cumin, and oregano. Let the sauce simmer on low for another 3 minutes. I like to bottle the sauce up in mason jars. I think the sauce tastes best after it has been sitting in the fridge overnight.
4. This recipe yields 3 3/4 cups of red chile sauce. Charles and I ate it all in 5 days.

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