||Chuys Green Chile Sauce
from Chuys in Austin
- 3 tbsp corn oil
- 2 tbsp all-purpose flour
- 1 cup onion, chopped
- 2 tsp garlic, minced
- 2 cups roasted new mexican green chile peppers, peeled/seeded/chopped
- 2 cups chicken broth
- 1 tsp salt
- Wear gloves when working with hot chile peppers.
- Preheat oven to 450 deg F (232 deg C). Spread the peppers evenly on a cookie sheet, in a single layer.
Roast the peppers for about 4-5 minutes until the skins blister. Watch carefully so they do not burn.
Place the roasted peppers in a plastic bag and seal the bag.
- Allow the chile peppers to sweat in the bag for about 10 to 15 minutes.
When you remove them from the bag they will. Peel the chile, remove and discard the skin, seeds, and the veins.
Save a small amount of the charred skin; this will ad flavor addition to fresh salsa).
- In heavy-bottomed sauce pan, saute onions in corn oil until they begin to brown.
- Add garlic and cook another 2 minutes. Stir flour in with onions and garlic so that it thickens.
- Add chopped chiles, chicken broth and salt and mix well. Bring to a boil and simmer 20 to 30 minutes to
allow mixture to reduce.
- The sauce should be thick enough to bind chilies and onions together.
- Sauce can be refrigerated for three days, or frozen.
- YIELD: approximately 4 cups
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Last updated: March 30, 2003