Red Chile – – oil, white onion (chopped finely), garlic (minced), red chile (ground New Mexico variety), chicken broth, salt and pepper (to taste), corn starch (dissolved in 2 tbsp. warm water), Heat the oil in a sauce pan over medium heat and add the onion. Sauté for 5 minutes and add the garlic. Sauté another 2 minutes. Add the chile and mix into the onion and garlic. Add the chicken broth and stir continuously until well incorporated. Bring it to a boil and reduce to simmer. Add the cornstarch slurry to thicken the sauce. Cook for about 10 minutes. The sauce will coat the back of a spoon.; –