Keystone
Well-known member
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.
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.
