Green Chile Sauce

Ahh, the smell of roasting chiles on a warm September afternoon… I don’t know of many other things that soothe yet confront my olfactory senses as much as that sweet chile aroma combined with the heated release of capsaicin. It is a wonderful rite of fall.

I buy my chiles from the Hatch Chile Express (hatch-chile.com). They are the fattest, most flavorful and most perfectly shaped chilies. Try some of the Sandia variety, it has a good heat to it. I get a mixed box; 2/3 of the Big Jim variety and 1/3 Sandia in weight.

Roasted and unpeeled chiles freeze very well so it’s easy to keep some on hand, but if you use canned chiles make sure and rinse them to get that "un-canny" chile flavor. (sorry)

3 T vegetable oil

1 med. onion, minced

3-4 garlic cloves, minced

1 t ground coriander

1/2 t ground cumin

2 t Mexican oregano

3 T flour

3 c New Mexican-style Chiles; roasted, peeled, seeded and chopped

(try a mix of milder and wilder varieties )

4 c chicken stock

1 1/2 t kosher salt

Heat oil in a heavy saucepan on medium high heat for minute or so then add onions and sauté, reducing heat slightly, for 3 minutes. Add garlic, cook another minute or so, add the dry spices, cook another couple minutes and stir in flour. Cook for about 3 more minutes then add chiles. Combine well and pour in the stock while stirring constantly. Add salt, reduce heat and continue to simmer until slightly thickened, but still quire able to pour (about 10 minutes).