Basic Green Chile

Directions

1. 1
   Roast peppers in a 450F oven for 20-25 minutes until the skin blisters.
2. 2
   Immediately place all of the peppers in a bowl (or plastic bag) and cover for about 20-30 minutes.
3. 3
   Remove the skins and seeds from the peppers and discard.
4. 4
   Chop the flesh of the peppers into bite size pieces and place in a pot with garlic and enough water to just barely cover the peppers.
5. 5
   Bring to a boil and season with salt.
6. 6
   Turn down to a simmer and allow to cook for several hours.
7. 7
   The peppers should break down so that you are left with a chunky puree that is not too watery.
8. 8
   You may puree the peppers for a smoother consistency if you like.
9. 9
   Allow to cool.
10. 10
    This will freeze well for several months.