1/1 Photo of Green Enchilada Sauce With Hatch, New Mexico Chili
1 hr 30 mins
Matt Madrid's Note:
A great enchilada sauce made with fresh roasted Hatch green chilis. You can substitute Anaheim chilies if you can't get New Mexico.
My Private Note
Units: US | Metric
- 1Roast and peel the chilies, reserving the peels, stems and seeds. I like to use a food mill for this. After pealing the chilies, chop them up and add to the food mill with a medium plate. Reserve the seeds.
- 2Add the reserved seeds, stems and peels to the chicken stock and bring to a boil. Simmer for ~ 20 minutes to infuse with the chili flavor and heat. Strain out the seeds and stems.
- 3Chop the onion and garlic and sweat (add 1 tsp salt here) over medium heat for ~10 minutes, until soft. Pulse the onions in a blender a couple of times (or use the food mill if you have it out already) until slightly smooth but still a little chunky.
- 4If you are doing the chopped tomatoes yourself, blanch the tomatoes for a couple of minutes in boiling water, transfer to ice water bath, peel and chop (or use the food mill again).
- 5In a saucepan, heat the oil, add the flour and stir for a minute or so to form a roux. The roux should get to a golden brown. Add the stock to the pan and whisk to prevent any clumps of flour. Add all remaining ingredients. Bring to a boil, and simmer over medium heat, stirring frequently, until the liquid has reduced by half, about 30 minutes or so. Taste halfway through and add salt to taste.
- 6It's ready to serve, but I like to let it cool and refrigerate for at least 2 hours or overnight. This allows the flavors to come together.
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Nutritional Facts for Green Enchilada Sauce With Hatch, New Mexico Chili
Serving Size: 1 (119 g)
Servings Per Recipe: 8
- Amount Per Serving
- % Daily Value
- Calories 62.6
- Calories from Fat 23
- Total Fat 2.6 g
- Saturated Fat 0.3 g
- Cholesterol 1.8 mg
- Sodium 670.9 mg
- Total Carbohydrate 7.8 g
- Dietary Fiber 0.8 g
- Sugars 3.2 g
- Protein 2.5 g