On Sun, 27 Aug 2017 00:01:16 -0600, U.S. Janet B. >
wrote:

>On Sat, 26 Aug 2017 21:27:44 -0700, koko > wrote:
>
>>
>>
>>I finally got some time to do a blog post.
>>I made a great green chile sauce from a recipe I found in the Santa Fe
>>School of Cooking cookbook. After reading the recipe I'm like duh,
>>I've been making that for years.
>>You can put it on a burger but dang, it's great on so many other
>>things too.
>>
>>Here's what I did
>>http://www.kokoscornerblog.com/mycor...li-burger.html
>>or
>>http://tinyurl.com/ycrahog5
>>
>>In the meantime here's the recipe
>>
>>Green Chile Sauce
>>
>>1/4 cup vegetable oil
>>1 cup chopped onion
>>2 to 3 teaspoons minced garlic, to taste
>>1 tablespoon flour
>>2/3 cup mild roasted, peeled, chopped New Mexican green chile
>>2/3 cup hot roasted, peeled, chopped New Mexican green chile
>>2 teaspoons freshly ground coriander seed
>>1 1 /2 cups chicken stock Salt to taste
>>
>>Use this basic sauce for Chicken or Cheese Enchiladas, or as an
>>accompaniment to meats or fish.
>>1. Heat the oil in a medium saucepan and saute the onion until
>>softened, about 3 to 4 minutes. Add the garlic and saute 2 minutes
>>more. Stir in the flour.
>>2. Slowly stir in the chicken stock and add the green chile and ground
>>coriander seed. Bring the mixture to a boil, reduce the heat, and
>>simmer for about 15 minutes.
>>Season with salt to taste.
>>YIELD: APPROXIMATELY 1 1/2 CUPS
>>
>>Susan D. Curtis. Santa Fe School of Cooking Cookbook
>>
>>enjoy
>>koko
>
>that looks wonderful. I don't have access to mild New Mexican green
>chlles. Just hot. Did you use mild and hot chiles per recipe? You
>must be near where they are grown. Lucky you.
>(I think I have that cookbook somewhere)
>Janet US

I do use a mix of both. The NM Hatch chiles are available frozen also,
have you checked the freezer section lately?
Unfortunately I don't live in NM anymore but I do have a lot of great
markets that I haunt and can find them there fresh during the season.

koko

--
When you acknowledge, as you must, that there is no perfect food,
only the idea of it, then the real purpose of striving toward perfection
becomes clear; to make people happy, That's what cooking is all about
Thomas Keller: The French Laundry