I haven’t been very good about posting recipes lately.  I’ve had a lot of other distractions going on.  Mea culpa.

To make it up to you, I’m going to show you how to make the world’s best green sauce.

I have two jars of store-bought green sauce in my refrigerator, and they’re both really good, but nothing’s better than fresh, homemade green sauce.  In addition to being delightful, it’s also cheap and easy.  Who could ask for more?

Take a dozen fresh Hatch green chiles, pop the stems off, and put them in a pot along with an onion cut in half and a jalapeño or two, also cut in half (you don’t have to peel the onion, but do make sure that all the ingredients are free of dirt and dust).  Cover it all with water (you can add chicken stock if you want–very nice, but not entirely necessary), bring it up to a boil, and let it rock until the chiles are soft and floppy; they should start to fall into strips when you pick them up with tongs.

Transfer the solids from the pot to a blender or food processor along with a bit of the liquid and give it all a good zap (how much liquid should you add?  Enough to give it a sauce-like consistency).  You’ll probably have to do it in batches.  If the sauce is too thick, add some more of the cooking liquid from the pot and give it another good zap.

That’s it, really.

My advice is that you not toss out the cooking liquid remaining in the pot.  It tastes exactly like the sauce that Chico’s tacos float in, so have your own Chico’s night–make some beef flautas and set them adrift in that likker, cover them with some cheap shredded cheese, and everyone will think that you used to run the kitchen at Chico’s.

By the way, you make red sauce exactly the same way, except that–obviously–you use dried red chiles.  You also have to strain the blended sauce, and beware:  that process is pretty darned messy.

By the way #2:  Googling “Chico’s tacos” yields all kinds of interesting results.  I leave you to your own discoveries.