Makes 1 pint

Melt shorting in a sauce pan using low heat. Add the flour and stir until
well mixed.

Add the chile, starting with the smaller quantity -- adding more after the
water is well mixed into the paste. Stir constantly when adding the water
~- continuing to stir until a smooth sauce is obtained. (Add tomato sauce,
if desired.)

Season and taste, altering the seasonings to suit taste.

Simmer for at least 10 minutes.

Variations: One pound of hamburger, cubed beef or pork can be browned and
added. If preferred, chopped onion can be cooked in fat before adding
flour. (Omit raw onion when preparing Enchiladas.) Rendered out beef suet
in red chile sauce adds a delicate flavor of beef gravy to it which is
delicious.

Red chile sauce will keep in a closed jar under refrigeration for a week or
so. Some water will need to be added when heated.
ANY STANDARD MAKE OF CANNED CHILE SAUCE MAY BE USED IN RECIPES WHERE CHILE
SAUCE IS CALLED FOR.