New Mexico Hatch Valley Red Chile Sauce Recipe

You can use this sauce as an enchilada sauce, or on meats, eggs, potatoes, veggies, burritos or anything you desire!

Ingredients:

2 T lard, butter or oil

2 T flour or gluten free options below*

2 c water

⅓ c tiny grocer ABQ New Mexico Hatch Valley Red Chile Spice Mix

Directions:

In a medium saucepan, heat fat (lard, butter or oil) on medium heat and whisk in flour until a light roux, 2 to 3 minutes. Whisk the spice blend into the fat/flour mixture, and gradually whisk in the water, stirring constantly until all the water is added. Lower heat to low and simmer, stirring occasionally, until desired thickness is reached, about 10 to 15 minutes.

*Two options to make a gluten free version:

• Substitute a gluten free flour in place of flour for the roux. Continue the recipe as normal.
• To substitute cornstarch, dissolve 1 T cornstarch into the 2 cups cold water. Skip adding the flour to the fat in the saucepan, add the spice mix to the fat at a low heat, and gradually add the cold water/cornstarch mixture, whisking constantly at a low simmer, until desired thickness is reached.

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