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New Mexico Red Chile Sauce - Simple Version

This is a simple version of the red chile sauce that I make at home. It is great on Frito pies, enchiladas, eggs, hash browns, mashed potatoes, even as a base for soup with a warm kick.

Be careful that you buy the chile powder that is nothing more than red chile pepper pods ground up. These are most typically sold in bags, not jars, boxes or tins.


 2 cups water
 1/2 cup dried red chile powder (preferably from New Mexico)
 1 teaspoon garlic powder
 1 Tablespoon cocoa powder
 1 teaspoon thickening flour (I like Wondra™ brand)
 1 Tablespoon water
 1 Tablespoon butter


Soak the dried chile in water to rehydrate. Pour into a small pan and add the garlic powder. Simmer gently for about 15 minutes, or until it no longer tastes raw. Add the cocoa powder and whisk until it is all combined. Add the thickening flour to the water, mix and add to the chile sauce. You can add more if it isn't thick enough, or just cook it down a little longer. Add butter and stir until completely melted right before serving to add a touch of richness.

Serves: 6 to 8
Red_Chile Cocoa Flour Garlic Stovetop

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You may notice that some of our recipes do not contain exact measurements for all ingredients. Cooking on the road is an art more than a science. We view each recipe as only a suggestion - a starting point for your own personal creativity.

We aren't usually dealing with food chemistry in these recipes since we aren't baking with leavening, etc., so feel free to use as much or as little of any suggested ingredient. Be creative and imaginative! Substitute the foods you like or have available for the ones in the recipes. And if you find something that turns out well for you, please share it with the rest of us.