GREEN CHILE!

I've got a lot of chiles right now…the trouble is they don't have really thick skins, so when I roast them, the skins don't just slip off.

They did seem to have enough skin, however, I worried it might be a detraction in my favorite vegetarian green chile stew. So after roasting the chiles, I pureed them in the same way I puree my tomato sauce.

Voila – chile sauce. Oh, it is good. Not only will I freeze it to use with stew, but I used the puree to make a lovely, spicy, coooool, gazpacho with great success. Perfect for these Northern Californian 90 degree days.