"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Deidra's Green Chile Sauce Recipe

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This recipe for Deidra's Green Chile Sauce, by , is from Robyn's Graduation Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Steve Remde

Category:
Category:

Ingredients:  
Ingredients:  
6-8 defrosted NM Green Chiles
Tsp Garlic Salt
Tsp Salt
1 TBS Flour or other thickener (Wondra or poultry gravy works too)
16 oz Chicken Stock

Directions:
Directions:
1) Defrost and peel green chiles.
2) Sprinkle salt and garlic salt on green chiles and rough chop.
3) Add flour. (See Note.)
4) Combine green chile and chicken broth in sauce pan and simmer for 15 minutes or longer, until the desired consistency.

Note: If using Wondra or Poultry Gravy as a thickener, add after you start simmering the sauce.

Number Of Servings:
Number Of Servings:
Approx. 1 cup
Preparation Time:
Preparation Time:
1 hour
Personal Notes:
Personal Notes:
This is the official Deidra Remde Green Chile Sauce. Enjoy!

 

 

 

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