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Sauces & Seasonings
About 2 cups
25 minutes
5 minutes
Chef Tom Fraker
3 tablespoons extra virgin olive oil
1 large Maui Onion, diced
My Grinders (use Coarse Sea Salt), to taste
My Grinders (use Rainbow Peppercorns), to taste
3 cloves peeled garlic, minced
2 tablespoons all-purpose flour
1/4 cup sherry
4 New Mexican Hatch Peppers, roasted, peeled, and seeded
2 cups chicken broth
1 teaspoon ground coriander
In a large sauce pan, heat the oil over high heat and caramelize the onions.
Season with Course Sea Salt and Rainbow Peppercorns.
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.
