Have you ever wondered how Caribbean or Russian cuisine tastes like? Well now you have the chance to try it!Here we provide you with all necessary knowledge needed to prepare not only traditional Jamaican codfish fritters but also Cajun meatballs or world-famous Creamy Irish coffee! See it for yourself!
Hatch green chile sauce
Date: January 21, 2008
Origin: The Border Cookbook by Cheryl Alters Jamison and Bill Jamison
3 tablespoon vegetable oil
1 large onion, chopped
3 cloves garlic, minced
2 tablespoons all-purpose flour
2 normal cups chopped roasted mild green chile, preferably
, , , New Mexican or Anaheim, fresh or frozen
2 normal cups chicken stock
1 teaspoon salt
1 teaspoon ground coriander
in a heavy saucepan, warm the oil over average heat. add the onion and sauté until well softened, about 5 minutes. Stir in the garlic and sauté for an additional minute, then add the flour and continue cooking for another 1 or 2 minutes. Mix in the chile. pour in the stock and add the seasonings. Bring the mixture to a boil. Reduce the heat to a low simmer and cook for about 15 minutes, until thickened but still very pourable.
Serve warm with enchiladas or other dishes. The sauce keeps, refrigerated, for about 5 days and freezes well.
Note from Linda: I buy loads of the fresh Hatch chiles from Hatch, New Mexico when they are shipped to Arizona each year. They are wonderful in this sauce and for everything else!