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Red Chile Sauce
Ingredients (makes about 1–1½ cups)
4 tablespoons red chile powder (New Mexico or other mild-to-medium)
2 cups low-sodium chicken or vegetable broth (hot)
2 tablespoons vegetable oil or lard
2 cloves garlic, smashed
1/2 teaspoon dried oregano
1/4 teaspoon ground cumin
1/4 onion powder
2 teaspoon flour, depending on your liking of thickness to your sauce, add more if needed.
Salt to taste (start with 1/2 teaspoon)
Method
Heat oil in a saucepan over medium heat. Add smashed garlic and cook 30–45 seconds until fragrant; remove garlic.
Lower heat to medium-low. Add chile powder and toast, stirring, 20–30 seconds — do not burn.
Slowly whisk in hot broth a little at a time until smooth.
Add oregano and cumin. Simmer gently 5–8 minutes, whisking occasionally.
Stir add your flour . Taste and adjust seasoning or thickness (add more broth to thin, simmer to thicken).
Optional: For a silkier finish, blend briefly or strain.
Use: Drizzle over enchiladas, huevos, tamales, or serve as dipping sauce. Store refrigerated up to 5 days. Reheat gently.
Flavor profile
Warm, lingering heat—true to New Mexican chile, not overpowering
Earthy undertones and a clean finish that enhances rather than masks other ingredients
Uses
Classic New Mexican dishes: pozole, enchilada sauce
Rubs and marinades for pork, beef, chicken, and game
Spice up beans, rice, soups, and roasted vegetables
Finishing sprinkle for eggs, avocado toast, and grilled corn
Heat guidance
Mild (1/10–3/10): adds color and flavor without intense heat
Medium (4/10–6/10): noticeable warmth, good for most cooks
Hot (7/10–9/10): for those who want a pronounced kick
X-Hot (11-12) For those who want something more spicy than just hot
XXX-Hot(13-15) For those who want the fire
Cooking with red chile powder
What it is Red chile powder (often New Mexican red chile or other dried red chile powders) is ground dried red chiles — not the same as cayenne or paprika. It brings warm, earthy heat, fruity undertones, and a deep red color. Heat level varies by chile type; taste first and adjust amounts.
How to store
Keep in an airtight container away from heat, light, and moisture.
Store in a cool, dark cupboard; for longer life, refrigerate or freeze.
Use within 6–12 months for best flavor.
Basic tips
Bloom the spice: cook briefly in oil or fat over low–medium heat to release oils and deepen flavor. Don’t let it burn — burnt chile is bitter.
Add toward the beginning for long-simmered dishes (stews, braises) and near the end for bright color and fresher heat — adjust based on desired depth.
Balance chile with acid (lime, vinegar, tomato), fat (oil, butter, lard), salt, and a touch of sweetness if needed (honey, sugar).
Measure cautiously; start small and add more. Spoon and taste rather than shaking directly into a pot.