Hatch Chile Sauce

By Chef Tom Fraker

Ingredients

3 tablespoons extra virgin olive oil

1 large Maui onion, diced

Melissa's My Grinders Coarse Sea Salt, to taste

Melissa's My Grinders Rainbow Peppercorns, to taste

3 cloves peeled garlic, minced

2 tablespoons all purpose flour

1/4 cup sherry

4 New Mexican hatch chiles, roasted, peeled, and seeded

2 cups chicken broth

1 teaspoon ground coriander

Add To

Directions:

In a large sauce pan, heat the oil over high heat and caramelize the onions.

Season with salt and pepper.

Add the garlic and cook until aromatic, about 1 minute.

Whisk in the flour and add the sherry.

Add the hatch chiles, broth and coriander and bring to a boil. Reduce heat and simmer for 10 minutes or until slightly thickened.

Carefully pour sauce into a blender and mix until smooth. Serve with enchiladas, tacos, chips, etc.

For a chunky style sauce, don't blend the mixture.

Recipe from Hatch Chile Cookbook

Please note that some ingredients and brands may not be available in every store.

This recipe originally appeared on www.melissas.com

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