Roasted New Mexico Hatch Chile Everything Sauce

1. 1

   Preheat your broiler and move the top rack so it is approximately four inches from the top of your oven. Wash and dry the chilies, arrange them on a baking sheet in one layer and place under the broiler. Keep a close eye on the chilies as they begin to darken. When they have many dark brown spots, take the sheet out and flip the chilies over to repeat on the opposite side. Once browned thoroughly on both sides, use tongs to place the chilies in a large bowl and place a plate on top of the bowl to allow the chilies to steam for 10-15 minutes.

2. 2

   While chilies are steaming, heat 1 tablespoon of olive oil in a medium-sized pot over medium low heat. Add onion and allow to cook for 10 minutes or until softened and translucent, stirring occasionally. Add garlic with 1 tsp salt and stir frequently, cooking on low for an additional 5 to 10 minutes. Remove from heat to another bowl - I generally use the bowl the chilies have steamed in. Wipe out the pot.

3. 3

   While the onions and garlic are cooking, peel the chilies as soon as they've cooled enough to touch and their peels release fairly easily. Reserve peels, seeds and tops and add to another pot with the 2 cups of chicken stock. Chop chilies and set aside. Bring stock/peels/seeds/tops to boil and let simmer for roughly 20 minutes. Strain out and discard solids.

4. 4

   In previous onion pot, heat remaining 2 tablespoons of olive oil over medium heat. Add flour and whisk constantly for five minutes or so until the flour is a golden brown. Once achieved, add chopped chilies, sauteed onion and garlic, cumin, tomatoes and salt. Add in strained green chile chicken stock and stir to combine. Bring to boil and simmer for 30 minutes. Pulse with an immersion blender - I prefer the texture to still be slightly chunky. Taste for seasoning. Adjust with salt and pepper to taste. Best if refrigerated overnight before using!

* Per serving · 4 servings · Values may vary.

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