1. In a large skillet, heat 2 Tbsp of the oil over medium heat. Add the garlic and sauté until soft, about 1 to 2 minutes. Add the Red Chile Puree. Bring to a gentle boil. Reduce the heat to low and simmer, stirring occasionally, for about 10 minutes, until the flavors are well blended. Set aside.
2. In a small bowl, gradually combine the remaining oil with the flour. Stir to create a thick paste.
3. Increase the heat of the large skillet to medium. Gradually stir the flour paste into the chile sauce. Add the salt. Reduce the heat and simmer, stirring, for 6 to 8 minutes, until thick and smooth. Serve immediately or let cool to room temperature. Transfer to an airtight container and refrigerate for up to 2 days.

Recipe adapted from Tex-Mex Diabetes Cooking: More Than 125 Authentic Southwestern Favorites by Kelley Cleary Coffeen, PhD. Available June 2018.