Simple New Mexican Green Chile Sauce, High Altitude |
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Prep Time: 5 Minutes Cook Time: 30 Minutes |
Ready In: 35 Minutes Servings: 4 |
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The smoky succulence and fiery heat of roasted green chile is addictive! Use mild to medium chiles, so you can slather generous sauce on eggs, in burritos, over any meat - you get the idea. Very easy to make; chicken broth is the secret to rich flavor. Before thickening, separate out any sauce that will be frozen. Recipe developed at 6500 feet. Ingredients:
4 cups green chili peppers, roasted and peeled (2 lb.) |
3 cups water |
1 tablespoon chicken bouillon |
1 -6 tablespoon flour (optional) |
1 -6 tablespoon butter (optional) |
Directions:
1. Chop chile into 1/2-inch dice.
2. Combine chile, water and chicken bouillon in a saucepan. If you like, substitute chicken broth for water and bouillon.
3. Bring to a boil and simmer 30 minutes. You're done!
4. Use the unthickened sauce as-is, over eggs, potatoes or meat. Or spoon over tortilla chips or Fritos and top with grated cheese.
5. Freeze extras (before thickening) for up to 1 year.
6. To thicken sauce, FOR EACH CUP of cooked green chile & broth, make a roux of 1 T. flour and 1 T. butter.
7. Cook the roux over very low heat until flour smells cooked, 3-5 minutes, whisking frequently.
8. Add sauce and bring to a boil, whisking constantly. Simmer a couple minutes.
9. Serve as described above.
10. Frozen store-bought Bueno-type green chiles are an acceptable substitute; reduce water to 2 cups. Canned chiles may be used in a pinch; use canning liquid to replace some of the water.
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