Simple New Mexican Green Chile Sauce, High Altitude
- Ready In:
- 35mins
- Ingredients:
- 5
- Yields:
-
6 cups
- Serves:
- 24
ingredients
- 4 cups green chili peppers, roasted and peeled (2 lb.)
- 3 cups water
- 1 tablespoon chicken bouillon
- 1 -6 tablespoon flour (optional)
- 1 -6 tablespoon butter (optional)
directions
- Chop chile into 1/2-inch dice.
- Combine chile, water and chicken bouillon in a saucepan. If you like, substitute chicken broth for water and bouillon.
- Bring to a boil and simmer 30 minutes. You're done!
- Use the unthickened sauce as-is, over eggs, potatoes or meat. Or spoon over tortilla chips or Fritos and top with grated cheese.
- Freeze extras (before thickening) for up to 1 year.
- To thicken sauce, FOR EACH CUP of cooked green chile & broth, make a roux of 1 T. flour and 1 T. butter.
- Cook the roux over very low heat until flour smells cooked, 3-5 minutes, whisking frequently.
- Add sauce and bring to a boil, whisking constantly. Simmer a couple minutes.
- Serve as described above.
- Frozen store-bought Bueno-type green chiles are an acceptable substitute; reduce water to 2 cups. Canned chiles may be used in a pinch; use canning liquid to replace some of the water.
Questions & Replies
Got a question?
Share it with the community!
Reviews
Have any thoughts about this recipe?
Share it with the community!
RECIPE SUBMITTED BY
I live in Santa Fe, NM. Elevation here is 6500 ft, so I'm always interested in high altitude recipes, especially for baked goods. My DH and I feast on the many types of chile (local spelling) from the area.
My favorite general cookbook is The Best Recipe, from Cook's Illustrated. I love to read of their testing adventures, as they track down the best techniques and ingredients. My favorite fun cookbook is The Surreal Gourmet, Real Food For Pretend Chefs, by Bob Blumer. It's small book with hilarious illustrations by the author. And every recipe I've tried has turned out super.