Numex Green Chile Sauce
From jimrug1 17 years ago
- - to make
- Serves 4
This sauce can vary from mild to scorching depending on the strength of the Chiles used. For best results, use fresh roasted New Mexico Green Chiles. If fresh or frozen NeMex Chiles are not available, use a combination of Anaheim and Jalapeno or Serrano Chiles. Read more This sauce is very tasty and goes well with eggs, potatoes or chicken. Spoon into soups, stews, or any sauce calling for green chiles. It makes a great base for a Green Chile Stew. This sauce cans very well and is an easy way to use up all those late fall Chiles that did not have a chance to ripen. See less
Ingredients
- 4 lbs fresh green New Mexico Chiles Or Anaheim Chiles with 3 or 4 jalapenos or Serranos. shopping list
- 8 cloves garlic, roasted, peeled and finely chopped shopping list
- 4 cups water shopping list
- 4 Tsps toasted oregano rubbed between the fingers. (not too fine) shopping list
- 1 ½ Tsps toasted and ground cumin shopping list
- 2 Tsps salt. shopping list
How to make it
- On a grill or under the broiler, roast the Chiles until the skin is blistered and black all over. Place in a paper or plastic bag to sweat and cool. Peel off black skin without rinsing (to preserve the oils). Remove seeds. Place in the food processor with remaining ingredients. Pulse into a chunky paste. Not pureed. Warm before serving.
The Rating
Reviewed by 12 people-
I finally made this recipe and used alot more serrano and jalapeno and it was awesome. Have you ever used tomatillo's in this recipe? or have a suggestion as to how many to use? I've never used them before. And also I noticed they have very small tom...more
mrgresch
in Milwaukee loved it
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Am adding some pics....
lunasea
in Orlando loved it
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Oh Jim I love the blackened peppers they add that smoke flavor I like.
This is my recipe for today.
Thank you for posting.
trigger
in loved it
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