Simple New Mexican Green Chile Sauce, High Altitude

• 4 cups green chili peppers, roasted and peeled (2 lb.)
• 3 cups water
• 1 tablespoon chicken bouillon
• 1 -6 tablespoon flour (optional)
• 1 -6 tablespoon butter (optional)

1. Chop chile into 1/2-inch dice.
2. Combine chile, water and chicken bouillon in a saucepan. If you like, substitute chicken broth for water and bouillon.
3. Bring to a boil and simmer 30 minutes. You're done!
4. Use the unthickened sauce as-is, over eggs, potatoes or meat. Or spoon over tortilla chips or Fritos and top with grated cheese.
5. Freeze extras (before thickening) for up to 1 year.
6. To thicken sauce, FOR EACH CUP of cooked green chile & broth, make a roux of 1 T. flour and 1 T. butter.
7. Cook the roux over very low heat until flour smells cooked, 3-5 minutes, whisking frequently.
8. Add sauce and bring to a boil, whisking constantly. Simmer a couple minutes.
9. Serve as described above.
10. Frozen store-bought Bueno-type green chiles are an acceptable substitute; reduce water to 2 cups. Canned chiles may be used in a pinch; use canning liquid to replace some of the water.

green chili peppers, water, chicken bouillon, flour, butter

Taken from www.food.com/recipe/simple-new-mexican-green-chile-sauce-high-altitude-150091 (may not work)