Recipe

Numex Green Chile Sauce Recipe

Add Step-by-Step Photos	Jimrug1 / All my dishes 1 year, 7 months ago 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 ... More Prep:45m Servings:4	Jimrug1
	sauce sauces chilesauce mexican chile

Blackened

Blackened vs. Peeled

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Ingredients

4 lbs fresh green New Mexico Chiles Or Anaheim Chiles with 3 or 4 Jalapenos or Serranos.

8 cloves Garlic, roasted, peeled and finely chopped

4 cups water

4 Tsps toasted Oregano rubbed between the fingers. (not too fine)

1 ½ Tsps toasted and ground Cumin

2 Tsps Salt.

Directions

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.

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Comments

jett2whit 1 year, 7 months ago said:
Ok and make sure you wash your hands before touching your face! Ouch
Thanks for such a great recipe Jim.
Jett

lunasea 1 year, 7 months ago said:
Sounds super delicious and wonderful. I adore green chiles, so I cannot wait to give this a spin. Another great recipe - thanks, Jim hon!
Smiles,
~Vickie

auntybea 1 year, 7 months ago said:
Okay, I think the best Mexican dish I ever had was made with this sauce. It was beef with a green chili sauce. I think I might be able to make something similar to it now that I have this recipe! Thx, Jim!

kathye 1 year, 7 months ago said:
Sounds like something I will make over and over...thanks for the recipe and all the info!! Kathye

bluewaterandsand 1 year, 7 months ago said:
Sounds hot and delicious!

jenniferbyrdez 1 year, 7 months ago said:
Yeah baby.

lunasea 1 year, 6 months ago said:
I made this luscious Green New Mexico Chile Sauce over the weekend. It was so delicious and packed a nice, quite warm (yayy!), flavorful punch. I ate a lot with chips and used some for some shrimp and chorizo posole that I put together. I have the rest in the fridge - it's calling to me. A real keeper. Thanks, Jim hon - your sauce is the best! ~Vickie

lunasea 1 year, 6 months ago said:
Am adding some pics....

trigger 1 year, 1 month ago said:
Oh Jim I love the blackened peppers they add that smoke flavor I like.
This is my recipe for today.
Thank you for posting.

mrgresch 1 year ago said:
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 tomatillos and large ones, any preferance?

juels 10 months ago said:
Looks like another keeper! My husband grows green chiles and jalapenos. When the season is right, I'll be trying this one!

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