Holy Cats! Green Chile Sauce!!!

So I just made the realization that though I talk about Green Chile all the time, I've yet to actually give my recipe!

So here's the low-down on New Mexican Green Chile: this particular type of green chile is only grown in NM and the best batches come from Hatch, NM. Once a year these chiles are harvested and roasted in parking lots all across New Mexico. Every year my mom buys about 5 pounds from Whole Foods, in the parking lot. You can smell it for miles.

If you can't get to a poor parking lot in New Mexico, you may be able to buy canned green chile. Bueno is a good brand to buy and you can get it frozen, in hot or mild flavors (I suggest getting both. Or you can get mild and add jalapenos for spice).

Green Chile Sauce:

Right, let's get this straight- it's called sauce. It's not a salsa or dip; it's sauce, people!

Ingredients:
- 3 tablespoons corn oil (whatever, I used canola oil)
- 2 tablespoons all-purpose flour
- 1 cup onion , chopped
- 2 teaspoons minced garlic
- 2 cups roasted New Mexican green or (4) 4oz cans work well here) chilies,peeled/seeded/chopped
- 2 cups chicken broth
- 1 teaspoon salt
- add cayenne pepper, jalapenos or hot sauce for spice. Trust me, you'll want the extra kick.

How To:
1- In heavy-bottomed sauce pan, saute onions in corn oil until they begin to brown.
2- Add garlic and cook another 2 minutes
3- Stir flour in with onions and garlic so that it thickens
4- Add chopped chilies, chicken broth and salt and mix well
5- Bring to a boil and simmer 20 to 30 minutes to allow mixture to reduce
6- The sauce should be thick enough to bind chilies and onions together
7- Sauce can be refrigerated for three days, or frozen

NB: Remember to remove the skin if you are using whole chilies.

Enjoy!