Red Chile Sauce

• 2 teaspoons canola oil
• 23 cup white onion minced
• 2 cloves garlic minced, or as needed
• 1/2 cup new mexico chile red, ground into a powder
• 2 cups chicken broth, low salt or vegetable broth
• 3/4 cup water
• 1/2 teaspoon oregano dried, Mexican if possible
• 1/2 teaspoon salt

1. Heat oil in a medium saucepan over medium heat.
2. Add 1/2 cup onion and cook, stirring, until it begins to soften, 2 minute.
3. Stir in garlic and keep cooking until the onion is translucent and soft, 3 to 5 minutes.
4. Add chile powder and stir well.
5. Add broth, water, oregano and salt.
6. Bring to a boil.
7. Reduce heat to a gently boiling and cook until thickened and reduced by about 13, about 30 minutes.
8. Note: The sauce should be thick enough to coat a spoon lightly.
9. It can be made ahead and refrigerate for up to 3 days.

canola oil, white onion, garlic, chile red, chicken broth, water, oregano, salt

Taken from recipeland.com/recipe/v/red-chile-sauce-50772 (may not work)