Each year during the harvesting season my mother in law "Grandma Mero" brings us fresh roasted green chili. It's a staple in our kitchen, and a must to have in the freeze for year around. Here's how to prepare the sauce.
Remove the roasted skin off the chili. Remove the stem of the chili. Remove as much, or as little of the seeds as you want. The seeds give the sauce it's heat. Rinse with water. Place chili in blender. Add 4 peeled clove garlic, chicken broth, and salt for taste. Blend away. Now test sauce. If the sauce is too bland then add more salt.
I usually make a lot to freeze, and use for green chili chicken enchiladas.
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