Instructions: Heat I tablespoon of the oil and saute the onions until limp. Heat the remaining 2 tablespoons of oil in a heavy frying pan, stir in the flour and lightly brown to make a roux. Then add the chicken broth and stir until smooth. Add the tomato sauce, vinegar, chile powder, cumin, salt, and garlic and cook over very low heat, stirring until smooth and well blended. Store any unused sauce in the refrigerator. This also freezes well.

Yield: Approx. 3 cups

SERVING SUGGESTIONS: You can use this sauce to prepare red enchiladas, serve with posole, or add to soups or stews. Also use it to marinate pork or brush it on chicken before broiling or grilling.

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