Prep 5 mins
Cook 30 mins
The smoky succulence and fiery heat of roasted green chile is addictive! Use mild to medium chiles, so you can slather generous sauce on eggs, in burritos, over any meat - you get the idea. Very easy to make; chicken broth is the secret to rich flavor. Before thickening, separate out any sauce that will be frozen. Recipe developed at 6500 feet.
- 4 cups green chili peppers, roasted and peeled (2 lb.)
- 3 cups water
- 1 tablespoon chicken bouillon
- 1 -6 tablespoon flour (optional)
- 1 -6 tablespoon butter (optional)
- Chop chile into 1/2-inch dice.
- Combine chile, water and chicken bouillon in a saucepan. If you like, substitute chicken broth for water and bouillon.
- Bring to a boil and simmer 30 minutes. You're done!
- Use the unthickened sauce as-is, over eggs, potatoes or meat. Or spoon over tortilla chips or Fritos and top with grated cheese.
- Freeze extras (before thickening) for up to 1 year.
- To thicken sauce, FOR EACH CUP of cooked green chile & broth, make a roux of 1 T. flour and 1 T. butter.
- Cook the roux over very low heat until flour smells cooked, 3-5 minutes, whisking frequently.
- Add sauce and bring to a boil, whisking constantly. Simmer a couple minutes.
- Serve as described above.
- Frozen store-bought Bueno-type green chiles are an acceptable substitute; reduce water to 2 cups. Canned chiles may be used in a pinch; use canning liquid to replace some of the water.