I can’t believe I haven’t posted a roasted chili sauce before. This is a super delicious and easy sauce you can make with any of the roasted chilies you get in your CSA share. Ue your hot, mild or even sweet if you use roasted Carmen.

You can eat the sauce with just chips or put it inside a burrito or make enchiladas or huevos rancheros or just eat a bowl of it. It makes everything better, just beans and rice and chile sauce is so good. 

You can make this vegetarian/vegan by using vegetable broth. To make this you’ll need;

• 1 pound of roasted chilies, any kind. Peel and seed them. 
• 1/2 cup of broth, again any kind you like, or even just water.
• 1/2 cup each chopped tomatoes and onions
• a few cloves of garlic and some spices like cumin and oregano about 1 teaspoon if the spices. 
• Hot sauce is optional, I didn’t use it this time. My chilies were plenty hot enough. 
• 1 Tablespoon each oil and flour (I forgot to put those in the picture) any flour will do, gluten free, whole wheat or masa flour. I used plain all purpose flour. 

Heat a pan with the oil and add the onions and cook until the onions are soft. Add the garlic and flour and stir until the flour is absorbed. 

Add the spices you are using and slowly add the broth and everything else.

Let that simmer until the tomatoes have totally collapsed and the sauce is thickened to your liking, about a half an hour. 

You can change the mood of this chili by using a different thickener than flour. If you use masa flour or even crushed corn chips instead of flour and you get a deep rich flavor that is more New Mexican cuisine tasting. 

Only 3 more weeks of CSA left. Start freezing some chilies so you can make this for winter.

Have a great week. See you at pickup.

Mo