Chile Sauce, Green, Hatch, Traditional New Mexico

Ingredients

• 1 Tbsp olive oil
• 1/2 C onion chopped
• 4 cloves garlic minced
• 2 Tbsp all purpose flour
• 1 C Hatch chiles roasted, peeled and chopped
• 1/4 tsp dried oregano
• 1/2 tsp ground cumin
• 1/2 tsp salt or more, to taste
• 1/4 tsp ground pepper or more, to taste
• 1.5 C chicken stock

Directions

1. In a medium skillet, saute the onion and garlic in olive oil over medium heat until softened - about 2-3 minutes.
2. Stir in the flour and continue to cook over low/medium for another few minutes. The onions and garlic will be lumpy as they are coated in flour.
3. Pour in the chicken stock, and simmer on low/medium heat until the mixture thickens up and starts to get smooth. Add the Hatch chiles, cumin and oregano and continue to simmer on low for 2-3 additional minutes.
4. Pour the mixture into the blender and blend until smooth - add salt/pepper as desired. Refrigerate & use within 3-4 days or ladle into jars/freezer bags and freeze for later use.

Notes

Recipe makes just over 2 C. of sauce.

Nutrition

Calories 47kcal Calories: 47kcal | Carbohydrates: 5g | Protein: 2g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 229mg | Potassium: 68mg | Fiber: 1g | Sugar: 1g | Vitamin C: 2mg | Calcium: 6mg | Iron: 1mg