Red Chile Sauce

Prep time: 5 minutes
Cook time: 30 minutes

1 c New Mexico red chile powder
4 c chicken stock
1 medium onion (diced)
2 T canola oil
1 T garlic powder
2 t ground cumin
1/2 t cinnamon


1. In a mixing bowl, combine chile powder and 2 cups of chicken stock. Mix well to form a paste. Set aside.

2. In a large sauce pan, heat oil over medium high heat. Saute onions until translucent.

3. Stirring constantly, add garlic, cumin, and cinnamon to the onions. Saute for 30 seconds to release the flavors of the seasoning.

4. Still stirring, add the red chile paste. Heat for 1 minute constantly stirring.

5. Stir in stock and bring to a simmer, stirring frequently. Reduce heat to medium and simmer for 20-30 minutes or until desired consistency is achieved. Be sure to stir frequently to avoid scorching the sauce.

Note: I like to use 1/2 cup of hot chile powder and 1/2 cup of mild chile powder to create a medium spice. This sauce will keep in the fridge up to 2 weeks. I like to make red chile ice cubes and keep them in the freezer to add to soups or whatever.

ENJOY!