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Ultimate Green Chile Sauce

  By Sarah Gordon  ,

October 27, 2015

Here in the Southwest, everyone claims to have the best green chile sauce. Green Chile is taken very, very seriously around here. This meatless version begins with a gluten free virgin coconut oil roux and roasted green chiles. I am asked for this recipe constantly whenever I serve it at my farmers market booth.

Ingredients

½ cup extra virgin coconut oil (if liquid, use a little more than half that amount)

1 carrot peeled & diced

¼ cup minced yellow onions

½ cup white or brown rice flour

6 cups vegetable stock or 6 cups water and 2 vegetable stock cubes

2 cups pureed or finely chopped fresh roasted green chiles (with all stems and peels removed) or 16 oz. frozen ‘Hatch’ chopped green chile, defrosted

2 tsp. dried oregano

1 tsp. sea salt

Directions

In a medium sauepan make the roux by sautéing the following ingredients over medium heat

½ cup extra virgin coconut oil

1 carrot peeled and diced small

¼ cup minced yellow onions

When onions turn glossy

Add ½ cup white or brown rice flour and whisk together until the roux thickens

Gradually (2 cups at a time) add the vegetable stock. Let the sauce thicken after each addition of liquid

After all stock is added to the sauce, stir in

2 cups pureed or finely chopped fresh roasted green chiles (with all stems and peels removed) or 16 oz. frozen ‘Hatch’ chopped green chile, defrosted

2 tsp. dried oregano

1 tsp. sea salt

Let sauce assimilate on a low simmer for 15 to 20 minutes

The sauce is now ready to use, or refrigerate or freeze for later use. It tastes great on enchiladas, tamales, burritos, or even as a salsa for chips to dip in. Enjoy!

The recipe makes 8 cups but can easily be halved to make 4 cups. I like to make the full batch and smother it on everything for days afterwards. Its’ that good! Vegan and gluten free.

This recipe is from Sarah Gordan, founder of Tamales Especiales and Revolution In The Kitchen. http://www.revolutioninthe.kitchen/

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2 comments

  1. Oh how I love Green Chile, let me count the ways. Thank you for sharing and the addition of carrots is beautiful. Have you ever tried subing out the coconut oil for one cup of cashews to keep it oil free? I think it might work.

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