Green Chile Sauce Recipe
- 2 pounds fresh Anaheim (New Mexico or California) green chiles
- 1/2 cup onion, chopped
- 2 cloves garlic, pressed or minced
- 1 tablespoon canola oil
- 2 tablespoons O Organics all-purpose flour
- 1 1/2 cups chicken or vegetable broth
- Rinse and dry chiles, then place in a single layer in shallow pans. Broil about 4 inches from heat, turning as needed until chiles are blistered and charred on all sides, 10 to 15 minutes. Let cool.
- Pull off and discard stem, skin, and seeds from each roasted chile, then chop chile. Repeat until you have 1 1/2 cups. (Freeze extra unpeeled roasted chiles for later use.)
- In a 2- to 3-quart pan over medium heat, stir onion and garlic in oil until limp, about 5 minutes; stir in flour.
- Smoothly mix in broth; add chopped chiles and stir until boiling. Add salt to taste. Use hot or, if making ahead, cool, cover, and chill up to 3 days or freeze.
