Chili Verde

Carnival of the recipes (http://rocketjones.mu.nu/archives/069986.html) is a weekly post with lots of recipies. This week they have alot of chili sauce based recipies. Sure you can buy green chili sauce, but here is a recipe to make green chili sauce.

Roasting green chilies (works for all types of hot green peppers including Jalapenos): Rinse and dry the chilies. Make a small cut (or fork) to prevent popping. Place in broiler 4-6 inches (10-15 cm) from the broiler elements. Roast the chilies turning them frequently until they are completely blistered. They may blacken in the process, this is okay. Remove from oven and place on a plate under a damp cloth for 15 minutes. Roasted chilies can be frozen with the skins on for future use.

Peeling the chilies: With the pairing knife (I have used a scaling knife successfully) peel the skin starting at the stem and pulling down. You can do this with your fingers but I find the knife is easier. Cut the chili open, remove the seeds and the stem.

Green Chili (Chili Verde):

2 T Oil or lard (lard is “authentic” but I use olive oil for taste)
2 Cloves Garlic crushed or minced(or more or less to taste)
½ Cup minced Onion
1 skinned, seeded and minced Jalapeno (or none for a milder sauce, more if you are from NM or nuts)
1 T plus a pinch (if you add Jalapeno) Flour
1 Cup Water
1 Cup diced Chilies

In a heavy suace pan saute the garlic, onion, and jalapeno. When the onion is clear blend in the flour. Add the water and chilies. Bring to a boil and simmer. Stir frenquently. For a hearty sauce about 5 minutes will do, mild sauces simmer longer.

This sauce can be refrigerated for up to a week. It can also be frozen but I think something is lost when it is.