Brian Mailman wrote:

> zxcvbob wrote:
>
> > Does this look cannable to y'all, or will the flour break down during
> > the pressure canning?
>
> Can't advise as to that, but it looks authentic enough. It's how the
> Mexican restaurant I kind of worked in (same kitchen, my side doors went
> to a French le joint, and the other side went to a Mexican place) made
> theirs. Roux was was hot--very hot--oil, with the flour and spices
> mixed in. I always liked the aroma when they dumped in the flour mixture.
>
> B/

I make mine even simpler: fresh garlic, sweated in olive oil, chile (blendered
or milled if you want, or powdered chile, not chili powder), and a whisper of
cumin or cinnamon if you like it, chicken stock, salt to taste. I do like it
tempered with a tomato sauce. I don't make a roux at all.
Edrena