New Mexico Green Chile Sauce

Submitted by samuel

"This is a versatile green Chile sauce that can be used for just about anything calling for a green sauce. I prefer using Hatch Big Jim Green Chile Peppers because of the flavor and medium heat. The heat index can be raised or lowered depending on the Chile peppers used. If you already have roasted and chopped green chilies skip the first 4 directions."

 

• Ready In: 40mins
• Ingredients: 7
• Serves: 4

ingredients

• 6 ounces chili peppers, halved and seeded
• 3 tablespoons corn oil
• 1 cup chopped onion
• 2 teaspoons minced garlic
• 2 tablespoons all-purpose flour
• 2 cups beef broth
• 1 teaspoon salt

directions

1. Set oven rack 6 inches from the heat source and preheat oven's broiler.
2. Line a baking sheet with aluminum foil. Place chile peppers cut-side down on baking sheet.
3. Broil in the preheated oven until the skin is heavily blistered and turning black, about 4 minutes.
4. Transfer chile peppers to a bowl and cover tightly with plastic wrap. Allow peppers to steam as they cool, about 15 minutes. Peel and chop the chile peppers.
5. Heat oil in saucepan over medium heat. Add onion; cook and stir until browned, about 5 minutes. Add garlic; cook until fragrant, about 2 minutes. Stir in flour until mixture thickens. Stir in chopped chile peppers, beef broth, and salt. Bring to a boil; reduce heat and simmer until flavors combine, about 10 minutes.

Reviews

[ColoradoCooking]

I make this using chicken broth. A favorite is to use it on burritos Christmas style. So lucky to live in Colorado where we have access to fresh Hatch chiles (from NM) and Pueblo chiles. If you want this sauce creamier use a stick hand blender after simmering.