Red Chile Sauce

Finally got my ratios finalized on this one.

Merak's New Mexico Red Chile Sauce

3 tbs vegetable oil
3 tbs flour
1/3 cup New Mexico red chile powder
2 cups water
1/4 tsp Mexican oregano (this stuff is stronger than you'd think)
1 tsp cumin
1 tsp onion powder
1 tsp garlic powder
1 tsp salt

In a saucepan, make a roux out of the oil and flour. Cook on medium until bubbly. Whisk in the chile powder. The result will be alarmingly lumpy -- but don't worry, chile powder breaks apart instantly in water. Whisk in the 2 cups water and watch the lumps disappear. Add all the seasonings and simmer for 10 minutes, whisking occasionally.

I use powdered onion and garlic so the sauce will end up smooth. There's no reason you can't use actual chopped and sauteed garlic and onion instead if you want.

Do not use stock or broth instead of the water. Just water. I experimented and the extra flavor depth of stock just didn't taste right.

Don't attempt to control the spiciness by reducing or increasing the amount of chile powder. It will change the texture of the sauce. Instead you should blend mild/medium/hot powder to your tastes (I use half medium, half hot). Making this sauce with other types of chile powder might be terrible. They might be wonderful. I don't know. Go experiment and get back to me!