Ingredients:

• 2 tablespoons vegetable oil
• 1 tablespoon margarine
• 2 tablespoons all-purpose flour
• 1/4 teaspoon ground cumin
• 1/2 cup fresh New Mexican Chile powder /Paprika
• 1 Finley Chopped Red Bell Pepper
• 1 cup cold water
• 2 to 3 cups veggie-broth (Or chopped Leak-parsley and Salary)
• 1 garlic clove, minced Salt to taste

How to make

• Heat the oil and margarine, stir in the flour until it reaches a golden color.
• Add the cumin.
• Mix the ground chile with the cold water until there are no lumps.
• Whisk it into the flour paste off the heat.
• Return to the heat and slowly add the stock.
• Simmer for 15 to 20 minutes, stirring frequently.
• Add the garlic and season with salt to taste, simmer 5 minutes longer.
• If lumpy, run in the blender for a few seconds.

Makes about 4 cups.
Refrigerate for not more than 1 week.
Use over enchiladas, chiles rellenos,burritos or anything.