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1
Set green chili , onion, and garlic on a cutting board. Dice up hatch green chili, onion, and garlic; keep all ingredients separated.
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2
Put a medium pot on the stove and put your vegetable oil and flour next to it where it will not catch on fire. If you are like me, you have to remind yourself of these things. Burning kitchen down-bad idea!
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3
Get your oil in the pot and put it on a medium high heat. Once it is hot, throw onions in and stir occasionally till they become translucent. Then throw garlic in and stir for 30 seconds.
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4
Now, get your flour and throw it in with the onion and garlic to make a roux. Using a wire whisk, whisk till the flour is golden.
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5
Now throw green chilis in and stir with a spoon. I like to use a wooden spoon because I can leave it in the pot and it does not conduct heat.
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6
Stir in water and let it boil and thicken slightly, about 10 - 15 minutes.
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7
Now your sauce is made; time for the food processor. Pour sauce into the bowl of a food processor and turn on to the highest setting. Let it run till you have a smooth sauce.
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8
Wait, wait, we are not done yet! Time to salt! Using kosher salt, salt to your taste. Be careful. You can always throw more salt in later!
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9
Now taste test. Grab a spoon and taste for goodness and salt level. If you want to taste it on a chip, that will be fine, too. Put sauce in a container with a lid in the fridge and use on whatever your heart desires! It will keep for up to a month, if it lasts that long. Or keep it in the freezer in an airtight bag or container and it can keep till the good Lord comes home again!
