“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
YIELD:
4 cups
UNITS:
US

Ingredients Nutrition

  • 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

  1. Roast the green chilies under the broiler for 5 minutes or until slightly blackened.
  2. Place chilies in a paper bag to allow them to steam until cool enough to touch.
  3. Remove the blackened parts and discard.
  4. Place peeled chilies and the rest of the ingredients in a food processor and chop until finely chopped.
  5. Do not puree.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a
SORT BY: