GeWilli Green Chili sauce

So I know I linked that other recipe, but I had to tweak it.

#1 what is a green chili sauce w/o some tomatillos or cilantro?  I mean really.  Gotta have those in there.

#2 raw flour as a thickener? Yuck.  Seriously.  No thank you, that is a culinary faux pas on the order of showing up at the start of a cyclocross race with a tank top and a tri-bike.  If you want to thicken with flour you need to make a roux, and you need to make sure you cook the flour.  Yes. People will disagree, I'm still not going to do it.  Corn starch? mix some with a bit of cold water (organic GMO free is easily found now so you can make the hippies happy) and that's fine, just not flour.

Okay so what did I do.

1/2 an onion diced.
2 tablespoons extra virgin olive oil
3 cloves crushed garlic
3 fresh anahiem chilies
1 fresh poblano chili
3 medium size tomatillos (diced)
small bunch of cilantro (1/4 of the cut fresh bundle from the store) finely chopped stems and all
salt
freshly ground cumin
coriander
pepper
1.5 cup water

First up cut the peppers in half, take the white stuff out and roast them.  I do it right on the gas stove on the burner set high.  If you don't have a gas stove you can put them on a grill or put them under the broiler until they are mostly black and start smelling like pure awesomeness.

So with those roasted, let them cool down for a bit before chopping them (DAMHIK).  When they are cool dice them up nice and small.

Put the oil in a sauce pan, get it hot, pop in the onions and let them soften and start to carmelize but not burn, add in the diced chilies, the diced tomatillos and the garlic and the spices.  Let that get nice and hot and reduce some of the liquid out, then pop in the water, bring it to a boil and simmer for 10-15 min. Cilantro should go in with the water, you will lose a tiny bit of the freshness but you'll make it more consistent and the stems will break down.

Once it is nice and cooked grab your immersion blender and go to town.  You could also stick it in a few batches through a regular blender.  The goal is to make a nice smooth sauce.

The recipe above says to use the thickener, but mine didn't need it one bit.  Maybe the extra fiber mass from the cilantro and the tomatillos added some bulk.  I did put a tiny bit of cayenne pepper in there, but not much.  I add heat to my stuff with fresh habanero peppers.

We wound up using most of it with dinner, but the rest got popped in a jar and put in the fridge.  Probably won't last long.

yes - you have to chop, cook and it is easier to just buy a jar of green chili sauce... but this stuff is fresh, and the effort you put in is well worth it.

Making food from scratch is always worth it.  Always.

heddwch
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