Lowe's Market Recipes
https://www.lowesmarket.com/Recipes/Detail/8294/Hatch_Chile_Sauce
Hatch Chile Sauce
By Chef Tom Fraker
Ingredients
| 3 | tablespoons | extra virgin olive oil | |
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| 1 | large | Maui onion, diced | |
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| Melissa's My Grinders Coarse Sea Salt, to taste | |||
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| Melissa's My Grinders Rainbow Peppercorns, to taste | |||
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| 3 | cloves | peeled garlic, minced | |
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| 2 | tablespoons | all purpose flour | |
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| 1/4 | cup | sherry | |
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| 4 | New Mexican hatch chiles, roasted, peeled, and seeded | ||
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| 2 | cups | chicken broth | |
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| 1 | teaspoon | ground coriander | |
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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.
Lowe's Market Recipes
https://www.lowesmarket.com/Recipes/Detail/8294/Hatch_Chile_Sauce