Recipes from Mexico :: Mexican Salsas and Condiments
Source:
The Border Cookbook by Cheryl Alters Jamison and Bill Jamison
3 Tbsp. canola (or other vegetable) oil
1 large onion, chopped
3 cloves garlic, minced
2 Tbsp. flour
2 c. chopped roasted mild green chile, preferably
New Mexican or Anaheim, fresh or frozen
2 c. chicken stock
1 tsp. salt
1 tsp. ground coriander
in a heavy saucepan, warm the oil over med. heat. add the onion and sauté until well softened, about 5 mins. Stir in the garlic and sauté for an additional minute, then add the flour and continue cooking for another 1 or 2 mins. Mix in the chile. pour in the stock and add the seasonings. Bring the mixture to a boil. Reduce the heat to a low simmer and cook for about 15 mins., until thickened but still very pourable.
Serve warm with enchiladas or other dishes. The sauce keeps, refrigerated, for about 5 days and freezes well.
Note from Linda: I buy loads of the fresh Hatch chiles from Hatch, New Mexico when they are shipped to Arizona each year. They are wonderful in this sauce and for everything else!
