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

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.