Hatch Chile Sauce

Directions:

In a large sauce pan, heat the oil over high heat and caramelize the onions.

Season with salt and pepper.

Add the garlic and cook until aromatic, about 1 minute.

Whisk in the flour and add the sherry.

Add the hatch chiles, broth and coriander and bring to a boil. Reduce heat and simmer for 10 minutes or until slightly thickened.

Carefully pour sauce into a blender and mix until smooth. Serve with enchiladas, tacos, chips, etc.