Hatch chilis come around once a year in the fall with great fanfare. They certainly are yummy and a good excuse to cook southwestern-esque stuff. A great first stop is making some sauce and topping your some grilled meat with it.
With this sauce, pork chops or chicken breasts are awesome.
Mise en Place | |||
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STAPLES | PRODUCE | ||
2 tbs | butter | 1 small | onion, small dice |
2 tbs | wondra flour | 8 cloves | garlic, minced |
2 cups | chicken stock | 3 hatch chilies | roasted, seeded, small dice |
kosher salt | SPICES | ||
2 tsp | cumin, toasted and ground | ||
1 tsp | mexican oregano |
Equipment | |
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1 | sauce pan, medium low |
Directions | |
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Step | Action |
1 | sweat onion till soft in butter with a pinch of salt |
2 | add garlic, cook one minutes |
3 | whisk in flour, cook for a couple minutes until slightly golden |
4 | slowly whisk in stock |
5 | add chiles and spices |
6 | reduce on low until desired consistency is reached |
Categories: Sauces