There are no other chiles in the world like those grown in Hatch, New Mexico. Traditional chile sauces often contain meat or flour, but the following is a vegan, gluten-free recipe that’s sure to be a hit in any crowd. Use it to top just about anything...as you’ll see, it’s quite addictive!
Prep time: 5m | Cook time: 15m | Total time: 20m | Serves 6
3 Tbsp. olive oil
2 cloves of garlic, minced finely
3 Tbsp. brown rice flour
4 Tbsp. New Mexico red chile powder*
2-1/2 c. vegetable broth (or water)
1 tsp. salt
Heat oil over medium-low heat in a medium sauce pan. Add the garlic and brown rice flour, stirring often until flour begins to turn golden brown. Stir in the chile powder, then add broth/water, and use a whisk to break up any clumps in the sauce. Add the salt, raise the heat to medium and simmer for 10-15 minutes until sauce has thickened.
* While you can theoretically use any type of chile powder, for the true flavor, be sure to use chile powder from New Mexico. If you live outside the state, you can purchase New Mexico chile powder at specialty spice shops, or online. You can find organic powders pretty readily.