Green Chile Sauce
Anaheim’s are very popular in Southwestern US Cuisine.Also called “New Mexican Chile”. These were developed by Dr. Fabian Garcia in New Mexico about 100 yrs ago who was seeking a chile pepper that was bigger, fleshier, and milder.
They got the name “Anaheim” when a farmer named Emilio Ortega brought these seeds to the Anaheim area in the early 1900’s. This chile can be roasted and peeled and used in recipes or stuffed to make chile rellenos just as the Poblano Chile.
2 lbs fresh green Anaheim chiles roasted, peeled and chopped
4 cups water
1/2 mediun white onion, diced
2 tsp. dried Mexican oregano or marjoram
6 cloves garlic, finely minced
1-1/2 tsp kosher salt
2 Tbsp. vegetable oil
3 Tbsp. all-purpose flour
Place all ingredients, except vegetable oil and flour into a saucepan over medium heat. Simmer uncovered until juice is thickened and opaque, 20-30 minutes. Stir occasionally making sure chiles do not burn or stick to pan.
In a small bowl whisk together the oil and flour until smooth, forming a base for roux. Place in saucepan over medium-high heat until hot and bubbling. Reduce heat to low and whisk constantly until roux is slightly brown and has nutty aroma.
Remove from heat and add 1/2 cup green chile mixture. Cook over low heat until sauce thickens and the “flour taste” disappears, about 15 minutes. Salt to taste. Remove from heat and allow to cool. Cover and store in a glass container in the refrigerator.
(Can be refrigerated up to 4 days or frozen for up to 2 months.)