When a “green chile sauce” is called for in a Southwestern recipe, this is the standard. It is also known as Chile Verde
8 green Chiles, roasted peeled,
stems and seeds removed and chopped
1 medium onion, chopped
2 cloves of garlic, chopped
Mix well and simmer for 5 minutes.
2 tablespoons of vegetable oil
1 medium tomato, peeled and diced (optional)
1/2 teaspoon ground cumin (optional)
2 cups water
Sauté the onion and garlic in the oil until softened. Add the remaining ingredients, bring to a boil, reduce the heat and simmer for 30 minutes.
Puree in a blender for a smoother sauce. Eliminate the diced tomato for a “purist’s” Green Chile Sauce.
To roast and peel chiles: First cut a small slit in the chile close to the stem so the steam can escape. The chiles can be placed on a baking sheet and put directly under the broiler, or on a screen on top of the stove.
Blisters will form and indicate that the skin is separating, but be sure the chiles are blistered all over, or they will not peel properly. They may burn slightly, but be careful they don’t blacken or they will be nearly impossible to peel.
When roasting is done, immediately wrap the chiles in damp paper towels and put them in a plastic bag for 10 minutes to steam. Peel and dice.