Green Chile Sauce
New Mexico Chiles are the dried form of the Red Anaheim Pepper. This chile has a thin flesh with an earthy chile flavor and undertones of wild cherries. This chile ranges from 2 – 4 on a heat scale of 1 to 10. The New Mexico Chile may be referred to as the California Chile or Chile Colorado. New Mexico Chiles are commonly used in Red Mexican or Southwestern sauces. This is a mildly hot chile. Scoville heat units 8,000 – 12,000.
Yields 3 Cups
Ingredients:
3/4 tbsp olive oil
3/4 cup onion, chopped
3 cloves garlic, minced
1 tbsp flour
1/2 cup chicken stock
2 cups roasted green chiles, peeled, seeded, chopped
1/2 cup tomato, diced (fresh or canned)
1/2 tsp ground cumin
salt to taste
Instructions:
Heat the oil in a sauté pan over high heat. Add the onions and sauté till soft. Add the garlic and saute one minute. Stir in the flour and cook for 2 minutes. Slowly add the chicken stock while constantly stirring to mix it into the flour and onions. Add the chiles, tomatoes, and cumin. Stir until well combined. When the sauce comes to a boil, reduce to a simmer and cover. Simmer for 30 minutes. Add more water or stock if the sauce gets too thick or dry. Add salt to taste.