Photograph by Bill Phelps Food Styling by Maggie Ruggiero Prop Styling by Theo Vamvounakis

Roasted Green Chile Sauce

Starters from Issue 5 – Spring / Summer 2014 – Caravan

makes 2 cups

  • 8 long green hot peppers (about ½ lb)
  • ½ medium white onion, cut into wedges
  • 2 cloves garlic, peeled
  • 1 ¼ cups vegetable broth or water, divided
  • ½ Tbsp flour
  • 2 Tbsp olive or vegetable oil
  • 2 Tbsp agave syrup or sugar, plus more to taste
  • 1 tsp balsamic vinegar

  • 1

    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.

  • 2

    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.