Since I proposed it, I guess I should add the first resource to the collection. Here's the recipe I use for green chile sauce. It's fantastic stuff, great on breakfast burritos, tacos, enchiladas, etc. Try it once and you'll be hooked. It's great while camping or at home.
Green Chile Sauce
Roast, seed & peel the chiles ahead of time. Anaheim is usually the kind I use. I like to roast a lot of chiles at once so I can freeze several “batch sized” bags in my freezer so it’s easier to make this sauce. I roast them either on my grill until the skin turns black, or with the broiler in my oven. After they are roasted, put them in an airtight container with the lid on for 10 minutes or so to let them steam so the skin peels off easier. Then peel the chiles, take the seeds out and rinse them off and divide them into the portion sized bags.
In a cast iron skillet, heat the oil and add the onion. When the onion is tender, add the flour and cumin and stir it to make a paste. When the paste starts to brown a little bit, add the milk and chicken broth. The paste will turn into a sauce and begin to thicken. Add the garlic salt, and the pepper. Dump in the chiles. Cook it for another half minute or so, then dump it all in a blender and blend it well.
Serve it warm over just about anything.
Sauce stores in the fridge for about a week, if you don't eat it all before then.
Green Chile Sauce
- ¼ c. olive oil (vegetable oil ok)
- 1/2 onion, chopped (brown or white)
- 1 lb roasted, peeled & seeded green chiles
- 4 rounded TB flour
- 1/2 ts cumin
- 1 c. milk
- ½ c. chicken broth
- 1/2 ts garlic salt
- 1/2 ts black pepper
Roast, seed & peel the chiles ahead of time. Anaheim is usually the kind I use. I like to roast a lot of chiles at once so I can freeze several “batch sized” bags in my freezer so it’s easier to make this sauce. I roast them either on my grill until the skin turns black, or with the broiler in my oven. After they are roasted, put them in an airtight container with the lid on for 10 minutes or so to let them steam so the skin peels off easier. Then peel the chiles, take the seeds out and rinse them off and divide them into the portion sized bags.
In a cast iron skillet, heat the oil and add the onion. When the onion is tender, add the flour and cumin and stir it to make a paste. When the paste starts to brown a little bit, add the milk and chicken broth. The paste will turn into a sauce and begin to thicken. Add the garlic salt, and the pepper. Dump in the chiles. Cook it for another half minute or so, then dump it all in a blender and blend it well.
Serve it warm over just about anything.
Sauce stores in the fridge for about a week, if you don't eat it all before then.
