John's Shurfine Recipes
https://www.johnsshurfine.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
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|
2 |
cups |
chicken broth
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|
1 |
teaspoon |
ground coriander
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|
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.
John's Shurfine Recipes
https://www.johnsshurfine.com/Recipes/Detail/8294/