By Chef Tom Fraker
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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