| Cuisine: Mexican | Type: Sauce or Dressing | Serves: 2.5 cups |
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Source:
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Attributes:
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Vegetarian |
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Comments:
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Not to be confused with Salsa Verde, this sauce is the sibling of a red chile sauce—made with green chiles. The heat will depend upon the heat of the chilies you use, and how many seeds you leave in them. If you can find roasted green chilies at the farmer’s markets that takes a lot of work out of this recipe. You can vary the ingredients some to get slightly different versions of this. |
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Serving Suggestions:
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Ingredients:
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2 tbs. vegetable oil 1 small onion or 2 shallots, chopped 1-2 garlic cloves, chopped 8 to 10 fresh New Mexico green chilies, roasted peeled and chopped (about 1 cup), remove seeds for a milder sauce 1 small Roma tomato, peeled and chopped, optional 2 to 3 cups chicken or vegetable broth 1/4 tsp. ground cumin and/or Mexican oregano 2 tbs. cornstarch mixed with 3 tbs. water Salt and freshly ground black pepper to taste |
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Instructions:
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1. In a saucepan over medium heat, sauté the onion or shallot and garlic in oil until soft. 2. Add the prepared chilies, tomato, 2 cups of broth and the spice(s). Bring to a boil, reduce the heat, and simmer for 10 minutes. Stir in the cornstarch mixture and continue to simmer for an additional 5 to 10 minutes to thicken. Add more broth to thin the sauce if it becomes too thick. 3. Taste and adjust seasonings to taste. |
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Related recipes:
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None |
2021-04-09