Green Chile Sauce

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Keystone

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I spent years living in the Mesilla Valley of New Mexico, Fort Bliss, TX and White Sands Missile Range. During the very first few months there I was introduced to the New Mexico Long Green Chile. A very addictive pepper. Roasted these are even better. I order in @ 50 lbs each August. Roast them myself and freeze them in quart freezer bags.


So, here is my Green Chile Sauce. Most measurements are "to taste".


Makes @3 quarts.

4 lbs of roasted, peeled (seeds removed) Green Chile (Anaheim's will work). Dice well.
1 large onion, diced
Diced Garlic @ 2 tbsp.
3-4 tbsp. of EVOO
2-3 cups deiced tomatoes (fresh or canned)
Cumin, Oregano to taste
Flour
14-16 oz. chicken broth.


Put EVOO in large skillet and bring up to heat. Add onion and cooked for several minute on medium heat. Add Garlic. Cooked 2-3 minutes longer. Keep covered while cooking. Add flour, cooked for 2-3 minutes. Add Chicken broth, mix well and bring to boil.

Add remainder of ingredients. Bring to boil, reduce heat to simmer. Cover for 30 minutes or longer.
 

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