Step 1

In a 2-quart saucepan or skillet heat 2 tbsp vegetable oil to low to medium heat.

Step 2

Whisk in the flour and cook until light brown (approximately 2 minutes) making a roux as a base for the Red Chile Sauce

Step 3

Once the roux has turned a light brown, over medium heat, whisk in the Red Chile Powder.

Step 4

When the roux and chile powder have been blended completely, slowly add water or broth and cook to desired consistency.

Step 5

Return the pan to low-medium heat and bring the sauce to just boiling. Stir constantly until bubbles form.

Step 6

Once the sauce shows signs of boiling, reduce heat to a low simmer for 2-3 minutes. Add garlic powder, cumin, and oregano. Stir constantly.

Step 7

Be sure to stir thoroughly to catch any lumps that might begin to form. Add salt to taste.

Step 8

Remove from heat.

Step 9

If chile sauce is a little bitter, add 1/2 teaspoon of sugar to smooth out the taste.