Green Chile Sauce
We adore the green chile sauce that is so ubiquitous to the New Mexican cuisine, and make it a point to put up a few cases every few years for home use. We prefer to make our own not only because we can control just how much salt (not much) and preservatives (none!) it contains, but also because ours tastes so much better made with home grown green chile. Our favorite recipe has been cobbled together from two different types (one from Hatch, New Mexico and other form Tubac, Arizona) presented in Cheryl Alters Jamison & Bill Jamison’s incomparable 1995 The Border Cookbook, by far and away our favorite collection of southwestern recipes. The following recipe will make 2 quarts of green chile sauce, enough for a nice batch of green chile enchiladas and some nachos on the side. We usually make four times this amount and then can the sauce for future use. The roasting of the green chiles is an essential and not optional step, as the raw chiles will lack the flavor developed in roasting. For step by step pictures of us roasting chiles, head over to the Roasted Marinated Pepper recipe.. 4 cups green chile Roast the green chile in an oven, on a stove top, or on a grill until they are charred all over. Place in a plastic bag and let steam for 15 minutes. Remove skins under running water. Remove seeds and chop. You need 4 cups of processed chile. Warm oil in a heavy saucepan over medium heat. Add onion and sauté until softened, 5-10 minutes. Stir in garlic and sauté for another minute. Add in flour and cook for another minute or two. Mix in the prepared green chile, tomatoes, stock and salt. Bring to a boil, reduce heat to a simmer, and cook for 15 minutes or more until thickened but pourable. The sauce can be served immediately, frozen, or pressure canned as for low-acid vegetables. Archive |
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