Cash Saver DFW Recipes
https://www.cashsaverdfw.com/Recipes/Detail/8294/
Hatch Chile Sauce
By Chef Tom Fraker
Ingredients
| 3 |
tablespoons |
extra virgin olive oil
|
|
|
| 1 |
large |
Maui onion, diced
|
|
|
|
|
Melissa's My Grinders Coarse Sea Salt, to taste
|
|
|
|
|
Melissa's My Grinders Rainbow Peppercorns, to taste
|
|
|
| 3 |
cloves |
peeled garlic, minced
|
|
|
| 2 |
tablespoons |
all purpose flour
|
|
|
| 1/4 |
cup |
sherry
|
|
|
| 4 |
|
New Mexican hatch chiles, roasted, peeled, and seeded
|
|
|
| 2 |
cups |
chicken broth
|
|
|
| 1 |
teaspoon |
ground coriander
|
|
|
Directions:
In a large sauce pan, heat the oil over high heat and caramelize the onions.
Season with salt and pepper.
Add the garlic and cook until aromatic, about 1 minute.
Whisk in the flour and add the sherry.
Add the hatch chiles, broth and coriander and bring to a boil. Reduce heat and simmer for 10 minutes or until slightly thickened.
Carefully pour sauce into a blender and mix until smooth. Serve with enchiladas, tacos, chips, etc.
For a chunky style sauce, don't blend the mixture.
Recipe from Hatch Chile Cookbook
Please note that some ingredients and brands may not be available in every store.
Cash Saver DFW Recipes
https://www.cashsaverdfw.com/Recipes/Detail/8294/