https://madeinnewmexico.com/blog/the-chimayo-red-sauce-recipe/

This is an earthy, Northern New Mexico Red Chile sauce made with pure Chimayo red Chile powder from the book, “Red Chile Bible” by Kathleen Hansel & Audrey Jenkins.  This Chimayo Red Chile sauce is simple to make and freezes beautifully! Please to enjoy.

Ingredients:

1/2 cup Pure Chimayo Red Chile powder
2 1/2 cups vegetable or chicken broth
2 or 3 Tbs. canola oil
1 small white onion, finely chopped
2 cloves fresh garlic, finely chopped
1 tsp. cumin seed, toasted and ground
1 tsp. Mexican oregano
1/8 tsp. ground cinnamon
1 tsp. salt

Directions:

Put the Chimayo Chile powder in a medium bowl & whisk 1 cup of the broth into the powder to make a smooth mixture with no lumps, then set aside.  Heat the oil in a large, heavy saucepan and saute the onion for 5 minutes over medium heat. Toss in the garlic and saute another 2 minutes.  Stir in the cumin, oregano, and cinnamon and cook, stirring constantly, for 2 minutes. Scrape the Chile mixture into the pan & stir; then add the remaining broth and cook, stirring, until the sauce reaches the simmering point. Do not let the Chile sauce scorch or boil. Reduce the heat to low, add the salt, and simmer the sauce gently, stirring frequently, for 20 to 30 minutes or until it is the consistently you like; then set aside to cool.  When cool, pout into a clean jar, cover tightly, and store in the refrigerator. The sauce keeps well for up to 2 weeks. To keep longer, freeze it as soon as it has cooled. This recipe makes about 2 cups.