This is my version of the Green Chile Sauce you'll find smothering burritos (among other uses) at restaurants along the Colorado Front Range like Santiago's, Consuelo's and The Armadillo. You can adjust the heat by adding or leaving out the jalapeno peppers and seeds from the roasted peppers. Adapted from a recipe that Petradish posted on Chowhound back in 2005 to mimic Santiago's.

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