Green Chili Enchilada Sauce

This is nothing to say other than this is the best green chili enchilada sauce ever.  (The best standard green chili salsa/sauce in the universe was made by my dear friend’s late father.  It was life-changing.  I can still remember the first time I had it and that was about 25 years ago.)

You aren’t going to read my post anyhow, so just read the recipe and make it.  You can thank me later.

Green Chili Enchilada Sauce:

  • enough olive oil to saute
  • 1/2 a small/medium onion, diced
  • 2 huge (or 3 or 4 small) garlic cloves, minced
  • 1/2 teaspoon of cumin
  • 1/2 teaspoon of dried cilantro
  • a healthy dash of fresh cracked black pepper
  • 3 tablespoons of unbleached all-purpose flour
  • 2 1/2 cups low sodium chicken broth
  • 4 poblano peppers
  • 1 anaheim pepper
  • 1 jalapeno, diced if you want more heat (I used 1/2)
  1. To roast your peppers, heat your oven or toaster over (it’s easier) to 425.  Place the peppers directly on the rack.  (You may want to put a pan or foil on the rack below to catch juices and ease cleanup.)
  2. Roast the peppers until they are black and blistered.  Flip them over halfway through.
  3. Let them cool briefly.  If you have a paper bag, you can throw them in there for a few minutes.  It helps with some oxidation or something like that.
  4. Peel the skin and remove all the seeds.  It is easiest to do this at the sink with a slow stream of warm water.
  5. Dice your peppers.
  6. In a medium skillet, heat the oil on low/medium and add the onions and garlic. Saute until clear, stirring often.
  7. Add the flour one tablespoon at a time.  Use a whisk to mix until the flour combines with the onions and garlic to form a thick paste.  Be careful not to burn.
  8. Add the broth one cup at a time.  Whisk constantly to prevent lumps.  The flour will thicken the broth.
  9. Add the peppers and the spices.  Add the diced jalapeno too, if using.  Let everything simmer for 10 minutes or so and enjoy the aroma.
  10. Use an immersion blender to blend to your preferred consistency.  If you have to (which you shouldn’t unless your peppers were massive), add a little bit of chicken broth to thin.
  11. Taste and adjust if needed.
  12. Use immediately or store/freeze in airtight jars.
  13. Savor the flavors and deliciousness!!!

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