This is a spicy chile verde sauce made with New Mexico peppers that we grew in our Ohio garden and roasted in our barbecue. New Mexicos are long, deep green, thick-skinned peppers with an intense pepper taste and a medium-hot amount of spice. The finished sauce is great for enchiladas, burritos, or quite frankly just snacking with soft corn tortillas. It's a unique alternative to either red chile colorado sauce or to green tomatillo-based verde sauce.
Directly over hot coals (no flame), roast the peppers until the skin is charred black, turning as needed to roast all sides. Place the still-hot peppers into a paper bag. Keep them in the bag until cool. You can then refrigerate them if you want until you're ready to cook later. When cool, remove the skins, which should slide right off. Also remove the stems and the majority of the seeds. The more seeds you leave in, the spicier the sauce will be.
Chop the skinned, stemmed, seeded chiles roughly into a medium dice. It should make about 2 cups of diced peppers. Now you're ready for ....
Melt the butter in a saucepan over medium heat. Add the onion and cook until transparent and soft. Add the flour and stir well. Still stirring, add the chicken broth. Stir continuously until all lumps are gone and liquid is smooth.
Add the peppers, the garlic, the salt, and the cumin. Stir well. Simmer for 15 minutes, stirring often. Finally, run a stick blender in the sauce for only about 4-5 seconds, just enough to thicken it a little but still retain the chunky goodness.
Makes about 3 pints.