Green Chile Sauce
"Sumitted per a request for New Mexican Green Chile Sauce which is delicious on scrambled eggs, in burritos, as a topping for hamburgers or with just about anything to add a bit of zip to meat, poultry or fish. Recipe source: Coyote Cafe cookbook."
- Ready In:
- 20mins
- Ingredients:
- 6
- Yields:
-
4 cups
ingredients
- 4 lbs New Mexico green chilies (or subsitute Anaheim chilies w/ 3-4 jalapenos)
- 8 cloves garlic, roasted,peeled and chopped
- 4 cups water
- 4 teaspoons roasted oregano (or subsitute 2 teaspoons dried)
- 1 teaspoon roasted ground cumin
- 2 teaspoons salt
directions
- Roast the green chilies under the broiler for 5 minutes or until slightly blackened.
- Place chilies in a paper bag to allow them to steam until cool enough to touch.
- Remove the blackened parts and discard.
- Place peeled chilies and the rest of the ingredients in a food processor and chop until finely chopped.
- Do not puree.
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Reviews
-
I'm a New Mexico native and this is really an authentic and delicious recipe! It freezes up well and we love it so much we put it on EVERYTHING!! (ice cream anyone??!!) Way to go, Ellie2!! -
I quartered the recipe. This makes alot. It`s very close to the can green chilies. I added some fresh squeezed lime juice for a little zing and storage life. I used it in pork tortillas. -
I am from the south, and really liked the recipe. The only thing different I did was instead of water I made stock first by simmering a chicken carcass for a few hours with some celery, onion, cilantro, garlic, carrot..... I like to save veggie end pieces/ bones in the freezer, then pull them out when Im making broth. Super yummy to substitute wherever water is called for... wouldnt touch the premade broths, the stuff isn't the same... lots of yucky additives. -
Easy and super fresh tasting! I made a quarter batch using the Anaheim plus jalapeno option and removing most of the seeds and membranes from all the chiles. The finished sauce is very versatile. It makes a nice accompaniment for many foods and can also substitute for canned green chiles. I plan to incorporate my sauce into a delicious pork chile verde. Thanks! -
This is just what I was looking for. Great recipe!! So tasty and authentic. Thank you.
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RECIPE SUBMITTED BY
<p>I love cooking and trying different foods, but my favorite cookbooks are now Weight Watchers or low fat/low cal cookbooks as I tend to try and make low fat/low cal recipes. I lost over 90 pounds on Weight Watchers and have maintained for over a year now -- so my cooking/eating habits have changed drastically following my weight loss and to keep it off!</p>
