by apartmentcooker
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apartmentcooker's Notes:
Expand5-6 Anaheim chiles Ask a question about this ingredient
1 jalapeno, seeded and minced Ask a question about this ingredient
1 tablespoon oil Ask a question about this ingredient
1/2 onion, minced Ask a question about this ingredient
3 cloves garlic, minced Ask a question about this ingredient
salt and pepper, to taste Ask a question about this ingredient
1/4 cup vegetable broth, or more as needed Ask a question about this ingredient
Roast the chiles over an open flame until blistered and blackened slightly. Put the finished chiles into a plastic bag. Seal the bag and let the chiles steam for about 15 minutes.
Ask a question about this stepOnce the chiles have cooled, remove the skins from the chiles, seed and dice them. Set aside.
Ask a question about this stepHeat the oil over medium heat. Add the onions and saute until tender, about 4-5 minutes. Add the garlic and continue to cook until fragrant, about 1 minute more.
Ask a question about this stepSeason the mixture with salt and pepper. Add the peppers and broth and simmer until the whole mixture is very tender.
Ask a question about this stepPuree the sauce until smooth. Adjust the consistency with more broth if necessary.
Ask a question about this step
Nate and Mary Kate are the authors of the cookbook Feeding the Dragon: A Culinary Travelogue through China with Recipes.
