I’m going through a green chile sauce phase right now and this all-purpose sauce recipe comes from the southern part of New Mexico. Green chile is the one of the state’s top food crops and is used more commonly than the red form down there. If you like it thicker, make a roux by sauteing 1 tablespoon flour in 1 tablespoon vegetable oil, taking care not to let it burn. Slowly stir the roux into the sauce and cook to the desired thickness. Coriander and Mexican oregano may be added to taste.
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