Green Chili Enchilada Sauce
6 to 8 Anaheim or poblano chili peppers
1 jalapeno pepper, seeded & chopped
2 cloves garlic, coarsely chopped
1 medium onion, cut-up
2 tablespoons flour
1/2 teaspoon garlic salt
2 cups water
Roast peppers over an open flame or under a broiler until black and blistered. Place in a paper bag and let steam for 5 minutes.
Remove from bag and gently rub off the blackened skin.
Remove top; slit open and remove membranes and seeds.
Should have 1 2/3 to 2 cups of chilis.
Place chili peppers in a blender or food processor bowl with the garlic, onion, flour and garlic salt.
Cover and blend or process on low speed until smooth.
(If mixture does not blend easily, add about 1/2 cup of the 2 cups water to the blender or processor.)
Pour into a medium saucepan; add water.
Cook and stir until slightly thickened and bubbly.
Reduce heat and boil gently, uncovered, about 30 minutes, stirring occasionally, until reduced to 2 1/2 cups.
Pairs Well With
I moved to Boston from San Diego in Dec 99. Back then, it was pretty hard to find many of the ingredients I had taken for granted living in So Cal. So I had to find a good green sauce recipe. This is it!