Basic Green Chile

1. 1

   Roast peppers in a 450F oven for 20-25 minutes until the skin blisters.

2. 2

   Immediately place all of the peppers in a bowl (or plastic bag) and cover for about 20-30 minutes.

3. 3

   Remove the skins and seeds from the peppers and discard.

4. 4

   Chop the flesh of the peppers into bite size pieces and place in a pot with garlic and enough water to just barely cover the peppers.

5. 5

   Bring to a boil and season with salt.

6. 6

   Turn down to a simmer and allow to cook for several hours.

7. 7

   The peppers should break down so that you are left with a chunky puree that is not too watery.

8. 8

   You may puree the peppers for a smoother consistency if you like.

9. 9

   Allow to cool.

10. 10

    This will freeze well for several months.

No additional tips available.