Green Chili Sauce Recipes

THE BEST GREEN CHILE SAUCE

Steps:

• 1. Melt butter in saucepan over medium heat. 2. Saute onion until soft. Add in flour to butter mixture and make a roux (Here is a great tutorial on on how to make a roux). Add chicken broth to butter mixture and stir until smooth. 3. Add chilies, garlic, salt and cumin and simmer for 10-15 minutes. 4. Serve with tortillas, smothered burritos, green chili french fries, etc...

GREEN CHILE SAUCE

Steps:

• Preheat the oven to 400 degrees F. Toss the poblanos, tomatillos, jalapeno, onion, garlic and canola oil on a baking sheet and season with salt and pepper. Roast, turning once, until the vegetables are golden brown and soft, about 20 minutes.
• Let the vegetables cool slightly, then peel the garlic. Transfer the vegetables to a food processor, add the cilantro and process until smooth (add water to adjust the consistency, if necessary). Add the honey and more salt and pepper, if needed.

TRADITIONAL-STYLE NEW MEXICO GREEN CHILE SAUCE

Steps:

• In a medium sauce pan, saute the onion and garlic in the oil over medium-high heat, until tender (about 3 minutes).
• Stir in the flour, cumin, salt and pepper and cook over medium heat, stirring, for 2 minutes.
• Stir in the stock and simmer until thick and smooth.
• Stir in the chiles and oregano.
• At this point you may cool, and store in refrigerator, covered, for up to one day.
• To serve, heat thoroughly.

GREEN CHILE SAUCE

Steps:

• In a small Dutch oven over medium-high heat, add the oil. When hot, add the onions and jalapeno and saute until just starting to caramelize, 4 to 5 minutes. Add the garlic and cook 1 minute more.
• Reduce the heat to medium, sprinkle the onion mixture with the flour and stir constantly until lightly browned, about 2 minutes. Add the reserved liquid from the chiles, 1 cup water, the vinegar and salt and stir until the liquid is smooth and all the flour is dissolved.
• Add the chiles and pepper and simmer for 5 to 6 minutes. Puree in a blender, or with a stick blender, and add the lime juice. Adjust to taste for salt and pepper. Refrigerate for up to 1 week.

HATCH GREEN CHILE SAUCE

Steps:

• Cook the onion in oil in a heavy saucepan until tender, about 5 minutes.
• Add the garlic and cook until fragrant, then stir in the flour and cook for 1-2 minutes more.
• Add the chiles, then whisk in the stock and the seasonings.
• Bring the sauce to a boil, then reduce heat and simmer about 15 minutes until thickened but still pourable.
• May keep refrigerated for up to 5 days; freezes well.

GREEN CHILE SAUCE

Steps:

• 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.

GREEN CHILE SAUCE

Steps:

• In a large, heavy saucepan, heat the vegetable oil over medium-low heat; add the onions and sauté just until translucent, 4 to 5 minutes (do not let them brown). Add the chiles, garlic, and oregano and simmer for 10 minutes, stirring occasionally. Add 2 cups of the water, salt, and sugar and simmer, stirring occasionally, for 30 minutes more. Remove from the heat.
• In the jar of a blender, add the chile mixture, lime juice, cilantro, and the remaining 1/4 cup water. Puree until smooth.
• In large, heavy nonstick skillet, heat the peanut oil over high heat until just smoking. Refry the sauce at a sizzle, stirring constantly, until it coats a wooden spoon, 3 to 5 minutes. Do not allow the sauce to become too thick; add more liquid if necessary. It will keep 1 week in the refrigerator and 1 month in the freezer.

SANTA FE HATCH CHILE GREEN SAUCE

Steps:

• Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
• Line a baking sheet with aluminum foil. Place chile peppers cut-side down on baking sheet.
• Broil in the preheated oven until skin is heavily blistered and turning black, about 4 minutes per side.
• Transfer chile peppers to a bowl and cover tightly with plastic wrap. Allow peppers to steam as they cool, about 15 minutes. Peel and chop the chile peppers.
• Heat oil in a saucepan over medium heat. Add onion; cook and stir until browned, about 5 minutes. Add garlic; cook until fragrant, about 2 minutes. Stir in flour until mixture thickens. Stir in chopped chile peppers, beef broth, and salt. Bring to a boil; reduce heat and simmer until flavors combine, about 10 minutes.