Prep 15 mins
Cook 5 mins
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.
- 1814.36 g New Mexico green chilies (or subsitute Anaheim chilies w/ 3-4 jalapenos)
- 8 clove garlic, roasted,peeled and chopped
- 946.36 ml water
- 19.71 ml roasted oregano (or subsitute 2 teaspoons dried)
- 4.92 ml roasted ground cumin
- 9.85 ml salt
- 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.
I'm a New Mexico native and this is really an authentic and delicious recipe! It freezes up well and we love it so much we put it on EVERYTHING!! (ice cream anyone??!!) Way to go, Ellie2!!
I quartered the recipe. This makes alot. It`s very close to the can green chilies. I added some fresh squeezed lime juice for a little zing and storage life. I used it in pork tortillas.
I am from the south, and really liked the recipe. The only thing different I did was instead of water I made stock first by simmering a chicken carcass for a few hours with some celery, onion, cilantro, garlic, carrot..... I like to save veggie end pieces/ bones in the freezer, then pull them out when Im making broth. Super yummy to substitute wherever water is called for... wouldnt touch the premade broths, the stuff isn't the same... lots of yucky additives.