Green Chili Sauce

This year has been a very good year for my peppers.  In fact everyone I've talked to has remarked about how their peppers have done well.  And the farmer's markets are selling all kinds of peppers at very low prices this years.  My Anaheim peppers are very large, and the plants are very full.  We've been enjoying them in many dishes, and my freezer is full for this winter.  One dish we like to use the Anaheim peppers in, is a green chili sauce.  It's so simple, and uses very few ingredients.  Yet, once you make it - you can use it in many dishes.

You will need:
8 - 10 good sized Anaheim peppers
3 Tabs. olive oil
1/2 onion chopped
3 - 4 cloves garlic, minced
2 cups chicken stock
3/4 teas salt

Preheat the broiler.  Wash and dry the peppers, then place them on a baking sheet.   Broil the peppers until they are nice and charred, turning them over after 5 minutes.

Note:  You can also roast the peppers on a grill outside.

 This is what your charred peppers will look like.

Next place the peppers inside a plastic bag, and close the bag.  Allow the peppers to cool, until you can handle them.  This will make peeling the peppers easier.

 Remove the outer skin, stem, seeds and membrane, (if you want your sauce to have some heat, leave a few seeds in).  Chop the peppers.

 Heat the olive oil in a small sauce pan, over medium heat.

 Add the onions and saute until softened.

Add the chopped chili peppers.

Add the minced garlic.

We love garlic, so I always add a little more.

Add the salt.

Add the chicken stock.

Note:  You can use homemade, or store bought stock.

Stir well, and bring to a boil.  Reduce the heat and simmer for about 20 minutes.   Make sure to stir every so often so the sauce doesn't burn or stick to the bottom of the pan.

 You will notice the sauce is starting to thicken.

 After about 20 minutes, puree the sauce.

You can use an immersion blender, a food processor, or a blender.

Once the sauce is nice and smooth, it is ready to use.

You can use it for enchiladas, tacos, burritos, on pulled pork, fish, chicken, so many ways.

This will keep in the refrigerator easily, and you can freeze it for later use.

Tonight, I am using it over chicken.  I have one pound of chicken thighs that I seasoned and browned the outside.

I placed the chicken into a dutch over, covered the chicken with the green chili sauce, placed the lid on the pan, and baked it in the oven, (350 degrees), for 1 hour.

And I now have a delicious green chili chicken that we can eat with a couple of side dishes.  I can also shred the chicken and make tacos, enchiladas, or burritos.  And I have some sauce to spread over the top.

So, if you have a few peppers, and you're wondering what to do with them, give this green chili sauce a try.

Enjoy !