A few years ago Mary Ann and I visited friends in New Mexico. One of my favorite food memories was our lunch at Cafe Pasqual's. I ate chicken enchiladas with green chili sauce and it was fantastic. As I was eating I was trying to figure out what made it so good. There really couldn't have been that many ingredients, but it all tasted so fresh and pure. They have a cookbook and I found the recipe for their green chili sauce. I was correct. There weren't that many ingredients. But I know that they put a lot of care and thought into selecting them. Below is the recipe I use. I remember copying it from the book, but can't guarantee that I can read my writing. But this is what I've been doing and it's turned out great.
Ingredients:
2 cups mild green chili's roasted, seeded, deveined , and chopped.
1 cup hot green chili's roasted, seeded, deveined, and chopped.
4 cups of water
1/2 white onion, diced.
2t Mexican oregano or marjoram leaves
6 cloves garlic, finely minced.
1 1/2 t kosher salt
Simmer above ingredients, covered for 25 minutes. Puree with an immersion blender or food processor.
2 T vegetable oil
3T flour
Make roux with oil and flour. Whisk until light brown.
Add 1/2 cup of chili's to roux then add roux to chili's. Cook over low heat 15 minutes.
Go ahead and taste it. It may need more salt. I've also found that sometimes it is spicier than I prefer. I add some water and more salt until it is how I want it. When I've grown my own peppers I really don't know how hot it is going to be. I make sure that I get all of the veins and seeds out of it. If you really want it hotter, go ahead and add it. But I warned you!
Roasting the Peppers
Put peppers in a plastic bag after roasting.
Ready to peel, seed, and devein.
Cleaned peppers.
Garlic, onions, salt and oregano.
Simmering...
Blending...
Ta da!
