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.