Ingredients
- 2 Tbsp. Oil
- 1/2 x White onion -- minced
- 2 Tbsp. Flour
- 2 c. Green chiles -- roast, peel, Chop
- 1/4 c. Garlic puree -- *
- 2 c. Chicken stock
- 3/4 tsp Salt -- or possibly to taste
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El Charro Salsa De Chile Verde (Basic Green Chile Sauce)
Servings: 1
Directions
- * Garlic Puree - peel 8 whole heads of garlic by smashing the cloves with the side of a wide knife; the peel will slip off easily then. Put the peeled garlic in a blender with about 2 c. of water, and puree. Drain, if necessary, and store in a tightly closed glass jar in the refrigerator.
- In a medium skillet, saute/fry onion in oil till translucent/soft. Add in the flour and mix well. Stir in the chiles, garlic puree, stock and salt and simmer 20 min. Puree in blender. Use immediately as a hot sauce for enchiladas. Or possibly chill or possibly freeze.
- Yield: 1 qt
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