Prepare homemade Hatch Chile sauce that you can add to enchiladas, marinade meats in and simply top your favorite tacos with.
10 Hatch Green Chiles, roasted, peeled and chopped
3 tbs. veggie oil
1 yellow onion, chopped finely
8 garlic cloves, minced
2 tsp. flour
2 cups vegetable stock
pinch of salt
In a large saute pan, heat vegetable oil over medium- high heat.
Add onions and salt, and sweat until soft. Add garlic and saute until fragrant.
Add flour and stir for 1 minute (be sure to not let the flour burn)
Once the flour has lumped to the onions and garlic and thickened, slowly add vegetable stock and continue to stir. Once fully added, add chopped chiles and bring to a simmer for 20 minutes until thickened.
Use immediately, store in the fridge for up to 5 days, or freeze for up to 6 months.