When you don't have the time nor the ingredients to make red chile from dried pods, it's very easy to make it from red chile powder and a few spices you probably have in the pantry. After making the sauce you could use it the same day; however, if you could let the sauce rest overnight in the refrigerator, that would be best. It would allow the chile powder to rehydrate for a smoother texture and the flavors to meld.
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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.)
Taste. If the sauce is too hot or bitter, add a little bit of sugar.
If you could let the sauce rest overnight in the refrigerator, that would be best. It would allow the chile powder to rehydrate for a smoother texture and the flavors to meld.
Red Chile Powder – For the flavor of a traditional New Mexico red chile sauce, use a New Mexico red chile powder. For other flavors of red sauce, you could use whatever red chile powder is available in your area as long as it’s a powder you like the taste of and one that is spicy, but not too hot. A Scoville heat unit (SHU) between 500 and 8,000 yields a chile sauce that can be used for enchiladas, huevos rancheros, and for smothering burritos. Any SHU hotter than 8,000 should be used sparingly unless you’re a glutton for punishment. I would probably use the hotter sauces to top off tacos and tostadas.
Paprika Chile Sauce – The sauce made with paprika was good, but I had to add some Kashmiri chile powder to it to give it a little kick, something all red chile sauces should have. Serrano, smoked serrano, or chipotle would also have created an interesting sauce but with a completely different flavor.
Powder Texture – The texture of the powder determines whether your sauce is smooth or gritty. To test, rub the powder through your fingers. If it feels gritty, then the sauce will be gritty. Run the powder through a spice grinder until you have a finer texture. A good texture is one close to the texture of flour.
Additional seasoning – To maintain a smooth sauce, I chose to use garlic and onion powders; however, you could mince a clove of garlic and about 1/4 cup minced onion if you’d like. Saute in the oil before adding the flour.
Sugar – If you find the sauce a little bitter, add a little sugar. It doesn’t take much and can be added at the end. So be sure to taste the sauce before adding. Taste. Adjust seasoning to your tastes. If the sauce is a bit bitter, add the sugar.
Recipe author: MJ of MJ's Kitchen