- 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.
- In a small bowl, gradually combine the remaining oil with the flour. Stir to create a thick paste.
- 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.