Red Chile Sauce

 Makes approximately 4 cups

¾ cup ground dried New Mexican red chile, preferably Chimayó (available from santafeschoolofcooking.com)

2 tablespoons minced onion

1 teaspoon garlic salt, or more to taste

4 cups vegetable broth, preferably, or water

2 tablespoons cornstarch, dissolved in an additional 2 tablespoons water

Combine chile, onion, and garlic salt in a large, heavy saucepan. Slowly add broth, mixing carefully. Break up any lumps of chile. Cook mixture over medium heat and bring to a boil. Reduce heat to a simmer. Cook for about 20 minutes, stirring occasionally. Stir in cornstarch mixture and cook about 5 minutes more. Completed sauce should be reduced by about one-quarter, coat a spoon thickly, and no longer taste of raw cornstarch. Add more garlic salt if you wish. Serve sauce warm with tortas, enchiladas, burritos, or other dishes.

Ahead-of-time note: Red chile sauce keeps for up to 5 days in the refrigerator. It also freezes well.