Green Chile Sauce
Source of Recipe
Unknown
List of Ingredients
1 1/2 lb mild green New Mexico chiles
roasted, peeled, seeded and chopped to measure 2 cups 3/4 lb hot green New Mexico chiles roasted, peeled, seeded andchopped to measure 1 cup
4 c water
1/2 white onion medium diced
2 ts dried Mexican oregano
6 cloves garlic finely minced
1 1/2 ts kosher salt
2 Tb vegetable oil
3 Tb all-purpose flour
Recipe
Place all the ingredients, except the vegetable oil and flour, in a large
saucepan over medium heat. Simmer, uncovered, until juice has thickened
and is opaque, 20 to 30 minutes. Stir occasionally, taking care the the
chiles do not burn or stick to the bottom of the pan.
In a small bowl, whisk together the oil and flour until smooth and well
blended, to form the base for a roux. Place in a saucepan over medium-high
heat until hot and bubbling. Reduce the heat to low and whisk
constantly until the roux is slightly brown and has a nutty flavor. Remove
from the heat.
Add 1/2 cup of the green chile mixture to the roux and whisk thoroughly
until smooth. Add the toux to the remaining chile mixture and cook over
low heat until the sauce thickens and the "flour taste" disappears, about
15 minutes. Adjust to taste with salt.
Remove from the heat, let cool, cover and store in a nonreactive
container in the refrigerator until needed. The sauce may be refrigerated
for up to 4 days. Check it for sourness if held any longer. The sauce
may be frozen for up to 2 months. To heat the sauce for serving, place it
in a nonreactive pan over medium-low heat, stirring frequently to
prevent scorching.
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