— Kellie Hynes
1½ lbs. Hatch or Anaheim chiles
2 ripe Roma tomatoes
1 Tbsp. olive oil
Half of a large yellow onion, chopped
3 tsp. freshly minced garlic
1 Tbsp. all-purpose flour
1 cup water
½ tsp. cumin
1 tsp. salt
1 Tbsp. white balsamic vinegar
1 tsp. sugar
2 Tbsp. freshly squeezed lime juice
¼ cup freshly chopped cilantro
• Preheat the broiler.
• Wash and dry the chiles and place them on a foil-covered, broiler-safe pan. Place the pan under the broiler and let the chiles char on all sides until they are mostly black, about 10 to 15 minutes.
• Using tongs, immediately place the chiles in a large Ziploc bag and seal, letting the hot chiles steam for 15 minutes. Use your fingers to peel and discard the charred skin and stem. Slice the chiles lengthwise, and use a spoon to scrape out and discard the seeds. Chop the chiles and set them aside in a large bowl.
• Slice the tomatoes lengthwise and use a spoon to scrape out and discard the seeds. Place the tomatoes in the bowl with the chiles.
• In a Dutch oven, heat the olive oil over medium heat. Saute the onion until it is translucent and slightly brown, about 10 minutes. Add the minced garlic, and saute until fragrant, about 30 seconds more.
• Sprinkle the flour over the onions and garlic, cooking and stirring until the flour browns. Add the water and scrape up any burned bits from the bottom of the Dutch oven.
• Add the chiles, tomatoes, cumin and salt and bring the mixture to a boil. Reduce the heat to low and simmer, uncovered, for 15 minutes.
• Let cool slightly, then purée with an immersion blender, if you have one. If using a traditional blender, let the sauce cool completely before blending and work in batches.
• Stir in the white balsamic vinegar, sugar, lime juice and cilantro. Refrigerate overnight before serving.
Roasted green chile sauce will keep in an airtight container, refrigerated, for up to 1 week.