Ingredients
- 2 tablespoons olive oil (extra virgin)
- 2 cloves garlic, minced
- 1 1/2 cups chopped Hatch chilies, (must be roasted then peeled, must be hatch chilies only)
- 1 cup chopped white onion, chopped
- 1/2 cup chopped tomato (ripe red)
- 1/2 teaspoon salt
- 1 1/2 cups water
- FOR THE ROUX - Mix both together
- 1 teaspoon olive oil
- 1 teaspoon all-purpose flour
How to Make
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Step 1: Heat a saucepan over medium heat, add the oil and garlic and cook just until the garlic has softened, but do not allow it to brown, about 30 seconds. Add the remaining ingredients, except the roux, and simmer for 15 – 20 minutes or until most, but not all, of the liquid has evaporated.
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Step 2: Add the roux and continue to simmer until the sauce is bound together and no longer watery.
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Step 3: Season with more salt if needed.
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Step 4: Cool and refrigerate 24 hours or more before using.
We hope you enjoy this recipe!
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