Green Chile Sauce

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  • Level: Easy
  • Total: 20 min
  • Prep: 5 min
  • Cook: 15 min
  • Yield: 4 1/2 cups
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Ingredients

2 tablespoons canola oil

3/4 cup finely diced Spanish onion

1/2 large jalapeno, seeded and minced

1 clove garlic, chopped

4 tablespoons flour

1 (27-ounce) can roasted green chiles, chopped, juices reserved

1/2 cup white vinegar

2 teaspoons sea salt

1 teaspoon fresh cracked black pepper

2 tablespoons fresh lime juice

Directions

  1. In a small Dutch oven over medium-high heat, add the oil. When hot, add the onions and jalapeno and saute until just starting to caramelize, 4 to 5 minutes. Add the garlic and cook 1 minute more.
  2. Reduce the heat to medium, sprinkle the onion mixture with the flour and stir constantly until lightly browned, about 2 minutes. Add the reserved liquid from the chiles, 1 cup water, the vinegar and salt and stir until the liquid is smooth and all the flour is dissolved.
  3. Add the chiles and pepper and simmer for 5 to 6 minutes. Puree in a blender, or with a stick blender, and add the lime juice. Adjust to taste for salt and pepper. Refrigerate for up to 1 week.

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