INGREDIENTS
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2 teaspoons extra virgin olive oil
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2 cloves garlic, minced
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1 1/2 cups Hatch, (or substitute poblano or Anaheim chiles plus 1/2 habanero chile as described above) peeled, seeded and chopped
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1 cup white onion, chopped
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1/2 cup tomato, chopped
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1/2 teaspoon salt
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1 1/2 cups water
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Roux made with 1 teaspoon olive oil and 1 teaspoon all-purpose flour