The following is a version of Red Chile similar to that served at Tim's Stray Dog Cantina , in Taos Ski Valley, New Mexico. It is important to use pure ground red chile, rather than commercial chile powder. Pure ground red chile may be difficult to purchase in some areas. We suggest you contact the Chile Shop in Santa Fe, New Mexico and purchase a pound of Dixon Medium for use in this and other recipes.
| ¼ cup | Roux (flour mixed with olive oil to produce a paste) |
| 4 cloves | Garlic minced |
| ¾ cup | Ground Red Chile |
| 4 cups | Water |
| 1 tbsp. | Honey |
| 2 tsp. | Salt |
Sauté garlic in roux slowly until roux light brown. Mix remaining ingredients thoroughly and add to roux/garlic mixture. Bring to a boil, reduce heat, and cook until flavor matures (30-60 minutes).