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BRIAN IN THE KITCHEN  brought to you by Stittsworth Meats

November 13 2012

Green Chili Sauce

    2 tablespoons canola oil
    3/4 cup finely diced Spanish onion
    1/2 large jalapeno, seeded and minced
    1 clove garlic, chopped
    4 tablespoons flour
    1 (27-ounce) can roasted green chiles, chopped, juices reserved
    1/2 cup white vinegar
    2 teaspoons sea salt
    1 teaspoon fresh cracked black pepper
    2 tablespoons fresh lime juice


In a small Dutch oven over medium-high heat, add the oil. When hot, add the onions and jalapeno and saute until just starting to caramelize, 4 to 5 minutes. Add the garlic and cook 1 minute more.

Reduce the heat to medium, sprinkle the onion mixture with the flour and stir constantly until lightly browned, about 2 minutes. Add the reserved liquid from the chiles, 1 cup water, the vinegar and salt and stir until the liquid is smooth and all the flour is dissolved.

Add the chiles and pepper and simmer for 5 to 6 minutes. Puree in a blender, or with a stick blender, and add the lime juice. Adjust to taste for salt and pepper. Refrigerate for up to 1 week.