No kitchen should not be without a hand-held blender. This recipe has a much different texture than my original Green Chili recipe (April 12, 2003 label: sauces). The picture above is not the finished product; as I had not yet taken the hand blender to it... The flavor was amazing. However, any green chili sauce is as good as the roasted chiles of that particular season. We typically buy a bushel and freeze them for use throughout the year. I find the chili skins come off easier once they are frozen and then thawed. Green Chili Sauce is good on just about anything or a great base for a hearty winter soup.
Ingredients:
- 1 1/2 pound Anaheim chiles, roasted, skin, membrane and seeds removed)
- 1 small onion, cubed
- 5 large cloves garlic, minced
- 1 jalapeno pepper, maybe omited if green chiles are spicy
- 1 tablespoon unsalted butter
- 1 tablespoon flour, I used 1/2 tablespoon cornstarch
- 2 cups chicken broth
- 1 bunch chopped cilantro
- 3/4 teaspoon salt or to taste
Directions:
Melt butter in a large stock pan over medium heat. Add the onion, garlic and jalapeno and saute for 4-5 minutes until soft. Stir in the green chiles and chopped cilantro.
Add the flour and stir and cook 2 minutes.
Add the broth and bring to a boil.
Add the salt and reduce heat and simmer for 25 minutes.
Insert the blender in a protective area (I do this in my sink) and blend until of desired consistency.
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