2cupsroasted green chile peppersseeds, stems, most of skin and veins removed. Or 2 cups canned chopped chile peppers (already roasted and chopped)
2TablespoonsVegetable OilCanola or Olive oil.
1teaspoonfresh lime juiceoptional
Heat a fry pan over medium high heat. Once the pan is hot, add the oil. When the oil starts to shimmer, add the onion. Cook for about 5 minutes or until tender. Add the garlic and cook until fragrant. About 1 minute.
Add flour, stirring, and cook for about two minutes. Add chopped chiles and cook, stirring, for about a minute.
Add chicken broth and cook until the sauce starts to thicken. About 5 minutes. Finish with lime juice (optional) and salt.
Note: If you want a smooth creamy sauce, let the sauce cool and chop it in a blender or food processor.
Is this sauce hot? This is the beauty of this recipe. You can select either mild, medium or hot chile peppers to make this sauce. Customizing the heat level to suite your taste. We are "medium" people. This sauce freezes well. Tip: freeze in pre-measured 1/2 cup portions to easily pull out the amount you need.Roasting chiles gives them a smoky flavor and tender texture. Plus it allows you to easily remove the skins. To roast your own chile peppers: Turn on a broiler and adjust the rack to the highest level. Break the stems off the chiles and cut them in half lengthwise and lay them cut side down on a baking sheet. Scatter the garlic cloves among the chiles.Slide under the broiler and roast until the chiles are soft and blotchy black in places. About a minute or two. Place charred chiles in a plastic bag (partially sealed) and steam for about 10 minutes. Proceed with recipe.