Ingredients: |
Ingredients: 2 T. vegetable or olive oil
1/4 to 1/2 small onion, chopped
1 large garlic clove, chopped
2 T. flour
1/4 tsp ground cumin
1/4 tsp black pepper
1 1/2 c. chicken broth
1 cup roasted, peeled green chilies, obtained from 10 to 12 fresh Anaheim, California or poblano chilies or 8 oz canned green chilies (whole, chopped or in strips)
1/4 tsp oregano
1/2 tsp salt
2 tsp or more chopped, canned jalapeņos for added hotness (optional)
|
Directions: |
Directions:Heat oil in a 1 or 2 qt saucepan over medium heat. Add the onion, garlic cover and cook over low heat for about 5 minutes to wilt the onions. Check halfway through to make sure they are not browning. Raise the heat to medium again, stir in the flour, cumin, and black pepper, and cook, stirring for 2 minutes to cook the rawness out of the flour.The onions will tend to ball up into clumps, but that does not matter. When the onion-flour mixtures just begins to color, remove pan from heat and gradually pour in the broth, stirring constantly to prevent lumps a wire whisk helps here.
Add all the remaining ingredients. Return pan to heat and bring to the boiling point, then cover and simmer over low heat for 30 minutes, stirring occasionally. The finished sauce should be thick enough to nap a spoon- if too thick, dilute with a bit more broth or water. If the sauce if not uniformly smooth, puree a cup at a time in a blender or food processor.
The basic sauce is now ready to use or to store in the refrigerator. It keeps well for a week or so, but a skin will form on the cooled sauce, and when cold it will almost solidly congeal. All can be made right again by reheating the sauce as you need it. Chili Verde is warming but not nearly so hot. For a hotter sauce, add optional chopped jalapeņos at the same time as the mild chilies go in. The upper limit of Chili Verde's heat has yet to be determined. |
This recipe for Basic Green Chili Sauce (Chili Verde) is from