Green Chili Enchilada Sauce
6 to 8 Anaheim or poblano chili peppers, seeded & chopped
1 jalapeno pepper, seeded & chopped
2 cloves garlic, coarsely chopped
1 medium onion, cut-up
2 tablespoons flour
1/2 teaspoon garlic salt
2 cups water
Roast peppers over an open flame or under a broiler until black and blistered.
Place in a paper bag and let steam for 5 minutes. Remove from bag and run under
water to remove blacked skin. Remove top; slit open and remove membranes and
seeds. Should have 1 2/3 to 2 cups.
Place chili peppers in a blender or food processor bowl with the garlic, onion,
flour and garlic salt. Cover and blend or process on low speed until smooth.
(If mixture does not blend easily, add about 1/2 cup of the 2 cups water to the
blender or processor.) Pour into a medium saucepan; add water. Cook and stir
until slightly thickened and bubbly. Reduce heat
and boil gently, uncovered, about 30 minutes, stirring occasionally, until
reduced to 2 1/2 cups.