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Green Chili Sauce
3 Tbs. fresh New Mexico flame roasted green chiles
1 can 28 oz. whole peeled tomatoes
3 oz. medium onion sliced or diced 2 cloves minced garlic
2 oz. salad oil
1 Tbs salt
1 cup water
Yield: approximately 1/2 gallon
METHOD:
Wash your chiles and either flame roast in your oven broiler or char-broil outside in your gas or charcoal grill until blackened on the outside, place inside a plastic bag to steam and finish cooking.
Don't rub your eyes!
Open the tomatoes, combine with the chiles and place in your food processor and pulse for 5-6 seconds (do not over puree or you will have mush). You can chop by hand you prefer.
TO COOK:
Place oil in a thick bottom pan and turn on heat to medium - hi. Let it pre-heat 1 minute, then add the onions and cook until the onions caramelize (sweet golden brown). Add the garlic and cool for 1 minute more.
Next, add the chile/tomato mix, water, salt, and a little TLC.
Bring the chile to a boil, turn down the heat and simmer for 20 minutes.
You can add pork, beef, chicken or other meats that you may enjoy, by browning the meats in oil before the onions are added.
Taste for seasoning and enjoy with your favorite tortillas!
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