Favorite Green Chile Sauce - Jane Butel, Real Women Eat Chiles
Yield: about 2 cups

This is the all-time best green chile sauce. It beats the thickened chile juice sauces and the tomato-based ones, hands down. You can add chunks of poached chicken or seafood to the sauce for fabulous enchiladas. It is a favorite sauce for burritos, chimichangas and other southwestern entrees.

1 tablespoon unsalted butter
1/2 cup onion, chopped
2 tablespoons unbleached flour
1 1/2 cups chicken or vegetable broth
1 cup green chiles, parched and chopped, or 2 4-ounce cans, drained
1 large clove garlic, finely minced
Salt (optional)

In a heavy saucepan, melt the butter. Add the onion and saute until it is clear. Add the flour, gradually stir in the broth, and cook until the mixture is smooth. Add the chiles and garlic and simmer for 10 minutes. Taste and adjust the seasonings, adding salt, if desired.

©2006 Copyright Alison Anton - All rights reserved.