Green Chile is almost always spicier than Red Chile. If you love spicy, this is the way to go. Green Chile is loaded with vitamins and minerals too! They can contain as much as six times the amount of Vitamin C as a single orange.
Bon Appetit, Cecelia
1/4 cup flour
1 cup water
2 tablespoons butter
1/2 medium yellow onion, chopped
3 cloves garlic, finely chopped
1 pound green chile peppers, roasted, peeled, seeded and diced
1/2 teaspoons dried Mexican oregano
1 teaspoon of salt
2 cups of water
In a blender place the flour and the 1 cup of water, and blend them so that they form a smooth roux. Pour the roux through a fine sieve to remove any lumps, and set aside.
In a medium saucepan place the butter and heat it on medium high until it is melted and hot. Add the yellow onions and garlic. Sauté them for 5 minutes or until the onions are translucent.
Add the green chile peppers, Mexican oregano, salt, and the 2 cups of water. Stir the ingredients together. Bring them to a boil and then simmer them for 30 minutes.
Return the heat to boil. While stirring constantly, slowly pour in the roux. When the sauce begins to thicken, turn off the heat.
Makes 4 cups
Recipe from Santa Fe Hot & Spicy Recipe