Hatch Green Chile Sauce

• 40 Hatch green chilies (for roasting)
• 1 large sweet onion, diced
• 1/2 head garlic
• 2 carrots
• 2 quarts (8 cups) chicken stock
• 2 Tbsp salt
• 1 Tbsp ground black pepper
• 1/4 cup vegetable oil

In the oven's broiler, or a grill preheated to maximum heat, roast the peppers until the skin is charred and separating from the flesh, rotating them to char each side. Place the roasted peppers inside airtight containers (gallon ziplocs work well for this) and allow them to "steep" for an hour. Put on a pair of kitchen gloves to protect your hands. Remove the peppers from the containers and peel off the skins. Seed and dice them.

Dump all ingredients into large pot or crock pot/roaster. Cook at about 200 degrees for 5 hours, then 325 for 3 more hours.

Blend, either with an immersion blender or in batches in a food processor or blender.

http://en.paperblog.com/hatch-green-chiles-green-chile-sauce-recipe-295777/