Red Chile Chimayo
Ingredients:
Pure Chimayo Red Chili Powder 1/2 cup
Vegetable or Chicken Broth 2 1/2 cups
2 or 3 tbsp. rapeseed oil
1 small white onion, chopped
2 fresh garlic cloves, chopped
1 teaspoon cumin, roasted and ground
1 teaspoon Mexican oregano
1/8 teaspoon cinnamon powder
1 teaspoon Salt
Red Chile Chimayo
Preparation:
Place Chimayo Chili Powder in a medium bowl, mix 1 cup of broth into the powder to make a smooth mixture without lumps, and set aside.
Heat the oil in a large heavy saucepan and sauté the onions over medium heat for 5 minutes.
Add the garlic and fry for a further 2 minutes.
Add the cumin, oregano, and cinnamon and cook for 2 minutes, stirring constantly.
Scrape the chile mixture into the pot and stir. Then add the remaining soup and cook, stirring, until the sauce reaches boiling point. Do not let the chili sauce burn or boil.
Reduce heat, add salt and simmer gently, stirring frequently, for 20-30 minutes or until desired consistency. Then let it cool.
After cooling, pour into a clean bottle, close tightly and store in the refrigerator.
Sauce can be stored for up to 2 weeks.
To make it last longer, freeze it once cooled.
This recipe makes about 2 cups.