A true special sauce.Gather Journal Roasted Green Chile Sauce
makes 2 cups
Preheat broiler. Broil peppers, onion, and garlic on a baking sheet until peppers are charred and blistered, and onions and garlic are charred. Place peppers in a bowl and tightly cover with plastic wrap. Let steam 10 minutes. Transfer onion and garlic to a food processor or blender.
Peel, seed, and chop peppers and add to processor. Pulse to a coarse purée along with the onion, garlic, and ¼ cup broth. Heat oil in a skillet and add purée. Cook, stirring, 2 minutes. Add flour and cook 2 minutes more. Add remaining cup broth along with agave, vinegar, and ¼ tsp salt then cook at a low simmer until slightly thickened, about 10 minutes. Check seasoning, and add a little more agave if desired, or too spicy.