Green Chile Enchilada Sauce

I moved back to Boston from San Diego in Dec 99. Back then, it was pretty hard to find many of the ingredients I had taken for granted living in So Cal. So I had to find a good green sauce recipe. This is it! It can be as mild or spicy as you like by adjusting the peppers. It's great on enchiladas... but would also be a great table sauce or to make a 'wet' burrito.


Green Chili Enchilada Sauce (printable recipe)
6 to 8 Anaheim or Poblano chile peppers
1 jalapeno pepper, seeded & chopped
2 cloves garlic, coarsely chopped
1 medium onion, cut-up
2 tablespoons flour
1/2 teaspoon garlic salt
2 cups water

Roast peppers over an open flame or under a broiler until black and blistered.
Place in a paper bag and let steam for 5 minutes.
Remove from bag and gently rub off the blackened skin.
Remove top; slit open and remove membranes and seeds. You should have 1 2/3 to 2 cups of chilies.
Place chile peppers in a blender or food processor bowl with the garlic, onion, flour and garlic salt.
Cover and blend or process on low speed until smooth.
(If mixture does not blend easily, add about 1/2 cup of the 2 cups water to the blender or processor.)
Pour into a medium saucepan; add water.
Cook and stir until slightly thickened and bubbly.
Reduce heat and boil gently, uncovered, about 30 minutes, stirring occasionally, until reduced to 2 1/2 cups.

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Ok... first you have to roast your peppers. I like to do it on the grill.


Get your peppers ready. I prefer poblanos, but only had a few, so I added some Anaheims.


And a paper bag to put them in. I like to double the paper bag, to keep more steam inside.


Hot & flamy! Ready to go!


Place all of your peppers on the hot grill. (it was dark out... we weren't be invaded by aliens)


Turn them until they are blackened on all sides.


As they all get completely blackened, drop them into your paper bag and roll down the top to keep the steam inside.


As long as the grill is already hot... throw on some burgers!


After your blackened chilies have been in the closed paper bag for at least 10 minutes, you can take them out.


Gently rub, pull off the blackened skin. Some people do this under running water. I don't, because if I went through all the trouble of lighting the grill, I don't want to rinse away any of that yummy grilled flavor.




Now you have a pile of skinned chilies


Now remove the stems & seeds.



Put the skinned, seeded chilies in a pile


And give them a rough chop.


Put the chilies & seeded chopped jalapeno into a blender or food processor.


Add the garlic


Onions


Flour & garlic salt




Blend on low speed until smooth. Add some of the water if you need to.


Pour into a medium saucepan; add water.
Cook and stir until slightly thickened and bubbly.


Reduce heat and boil gently, uncovered, about 30 minutes, stirring occasionally, until reduced to 2 1/2 cups.


Now it's ready for whatever your green sauce needs may be!