Green Chile Sauce

• 2 tablespoons canola oil
• 3/4 cup finely diced Spanish onion
• 1/2 large jalapeno, seeded and minced
• 1 clove garlic, chopped
• 4 tablespoons flour
• 1 (27-ounce) can roasted green chiles, chopped, juices reserved
• 1/2 cup white vinegar
• 2 teaspoons sea salt
• 1 teaspoon fresh cracked black pepper
• 2 tablespoons fresh lime juice

1. In a small Dutch oven over medium-high heat, add the oil.
2. When hot, add the onions and jalapeno and saute until just starting to caramelize, 4 to 5 minutes.
3. Add the garlic and cook 1 minute more.
4. Reduce the heat to medium, sprinkle the onion mixture with the flour and stir constantly until lightly browned, about 2 minutes.
5. Add the reserved liquid from the chiles, 1 cup water, the vinegar and salt and stir until the liquid is smooth and all the flour is dissolved.
6. Add the chiles and pepper and simmer for 5 to 6 minutes.
7. Puree in a blender, or with a stick blender, and add the lime juice.
8. Adjust to taste for salt and pepper.
9. Refrigerate for up to 1 week.

canola oil, spanish onion, jalapeno, clove garlic, flour, green chiles, white vinegar, salt, fresh cracked black pepper, lime juice

Taken from www.foodnetwork.com/recipes/guy-fieri/green-chile-sauce-recipe.html (may not work)