Santa Fe Hatch Chile Green Sauce

Recipe View Position an oven rack approximately 6 inches from the broiler element and preheat the broiler. (5 minutes)

Recipe View Line a baking sheet with heavy-duty aluminum foil. Arrange the halved Hatch chiles, cut-side down, on the prepared baking sheet.

Recipe View Broil the chiles until their skins are deeply blistered and blackened, about 4 minutes per side, keeping a close watch to prevent burning.

Recipe View Transfer the broiled chiles to a heat-safe bowl and cover tightly with plastic wrap. Allow the chiles to steam and cool for approximately 15 minutes; this will loosen the skins for easy peeling.

Recipe View Once cooled, peel the blackened skins from the chiles and coarsely chop the flesh.

Recipe View In a medium saucepan, heat the corn oil over medium heat. Add the chopped onion and sauté until softened and lightly browned, about 5 minutes. Add the minced garlic and cook until fragrant, about 2 minutes.

Recipe View Stir in the all-purpose flour and cook for 1-2 minutes, stirring constantly, until a smooth paste forms.

Recipe View Gradually whisk in the chopped Hatch chiles, beef broth, and salt. Bring the mixture to a gentle boil, then reduce the heat to low and simmer for 10 minutes, allowing the flavors to meld and deepen.