Ingredients

• 3 tablespoons onion
• 1 garlic clove
• 2 tablespoons canola oil
• 2 tablespoons all-purpose white flour
• 1 teaspoon ground cumin
• 1/2 teaspoon ground oregano
• 1/2 cup dried red chile powder (ancho or pasilla)
• 2-1/2 cups water
• 1/4 teaspoon salt
• 1 teaspoon sugar

Preparation

1. Finely chop onion and mince garlic.
2. In a medium saucepan heat canola oil and sauté onions and garlic until tender.
3. Stir in the flour until blended; add the cumin and oregano. Cook and stir for 3 minutes then remove from heat.
4. Add chili powder and stir to blend. Return pan to heat and add 2-1/2 cups water, salt and sugar.
5. Heat sauce to a boil, stirring constantly. Reduce heat to low and simmer for 5 minutes.
6. Refrigerate sauce until ready to use. Makes 2-1/2 cups.

Helpful hints

• Chili powder burns easily so stir frequently and be careful not to let your pan get too hot.
• Make chili powder from dried chilies or use store bought chili powder. Be aware, chili powder has added salt so sodium content will be higher. Omit the 1/4 teaspoon of salt if chili powder is used.
• Sauce keeps for 1 week in the refrigerator.
• Use this sauce to make the Chile Colorado recipe.