Post by Chris in NM on Jun 20, 2004 6:04:40 GMT -6
All the recipes below were found at:
www.recipegoldmine.com or you may use the link below:
www.recipegoldmine.com/swsalsas/swsalsas.html
Chile Verde
3 tablespoons vegetable oil
1 large onion, chopped
3 garlic cloves, minced
2 tablespoons all-purpose flour
1 1/2 cups chopped roasted Anaheim or New Mexico chile
1 cup canned crushed tomatoes or 8 ounce tomatillos, boiled in water until soft, drained and chopped
1 1/2 cups chicken stock
1 teaspoon salt, to taste
If using tomatillos, husk and clean them first. In a heavy saucepan, warm the oil over medium heat. Add onion and sauté until well softened, about 5 minutes. Stir in garlic and sauté for an additional minute, then add the flour and continue cooking for another 1 or 2 minutes. Mix in the chile and tomatoes or tomatillos. Pour in the stock and add the salt. Bring the mixture to a boil. Reduce heat to a low simmer and cook for about 15 minutes, until thickened but still pourable. Serve warm with enchiladas or other dishes. The sauce keeps under refrigeration for about 5 days and freezes well.
Classic Green Chile Sauce (Chile Verde)
This can be used in any recipe needing a green chile sauce.
8 chopped green New Mexican chiles, roasted, peeled, stems and seeds removed (optional)
1 medium onion, chopped
2 cloves garlic, chopped
2 tablespoons vegetable oil
1 medium tomato, peeled and chopped
1/2 teaspoon ground cumin (optional)
2 cups water
Sauté onion and garlic in oil until softened. Add remaining ingredients, bring to a boil, reduce heat, and simmer for 30 minutes.
Green Chile Enchilada Sauce
This is New Mexico-style.
2 teaspoons olive oil
2 cloves garlic, minced
1 1/2 cups green chile, peeled, seeded and chopped
1 cup onion, chopped
1/2 cup tomato, chopped
1/2 teaspoon salt
1 1/2 cups water
Heat a saucepan over medium heat; add oil and sauté the garlic for 1 or 2 minutes or until it is just soft but not browned. Add remaining ingredients, bring them to a boil, and simmer them for 10 to 15 minutes or until the liquid is almost gone and the remaining sauce is fairly thick. Yields about 2 cups.
Green Chile Sauce
The best green chiles are grown in Hatch, New Mexico.
8 large green New Mexico chiles
2 medium tomatoes, finely chopped
1 small onion, finely chopped
1/2 teaspoon salt, or to taste
1/2 cup cilantro, chopped*
1 tablespoon vinegar
* The cilantro should be loosely packed.
Seed, peel and coarsely chop chiles. Combine ingredients and allow to macerate for 1/2 hour. Yields enough sauce to serve 4 with chips or with a meal.
Hatch Green Chile Sauce
Source: The Border Cookbook by Cheryl Alters Jamison and Bill Jamison
3 tablespoon vegetable oil
1 large onion, chopped
3 cloves garlic, minced
2 tablespoons all-purpose flour
2 cups chopped roasted mild green chile, preferably New Mexican or Anaheim, fresh or frozen
2 cups chicken stock
1 teaspoon salt
1 teaspoon ground coriander
In a heavy saucepan, warm the oil over medium heat. Add the onion and sauté until well softened, about 5 minutes. Stir in the garlic and sauté for an additional minute, then add the flour and continue cooking for another 1 or 2 minutes. Mix in the chile. Pour in the stock and add the seasonings. Bring the mixture to a boil. Reduce the heat to a low simmer and cook for about 15 minutes, until thickened but still very pourable. Serve warm with enchiladas or other dishes. The sauce keeps, refrigerated, for about 5 days and freezes well.
Note from Linda: I buy loads of the fresh Hatch chiles from Hatch, New Mexico when they are shipped to Arizona each year. They are wonderful in this sauce and for everything else!
Tomatillo Sauce
1-pound tomatillos
4 scallions
2 to 4 Serrano chiles
1-teaspoon Mexican lime juice
1/2 teaspoon salt, or to taste
1/2 teaspoon granulated sugar (optional)
1/3 cup cilantro (optional)
NOTE: Do not add cilantro if the sauce is going to be used as an enchilada sauce.
Place the tomatillos and chiles in a pot and cover with water. Bring water to boil over medium heat. If you use high heat, the tomatillos can easily disintegrate if the water is allowed to boil too swiftly. When the tomatillos and chiles have become quite soft, about 5 to 10 minutes, discard the water and place them in a blender. Add onions, lime juice and salt; blend, using pulses, until the sauce is roughly chopped. Taste the sauce and add the sugar, if necessary, and the cilantro, if desired. If the sauce is to be used in enchiladas, blend it for about 15 seconds or until it is smooth.
www.recipegoldmine.com or you may use the link below:
www.recipegoldmine.com/swsalsas/swsalsas.html
Chile Verde
3 tablespoons vegetable oil
1 large onion, chopped
3 garlic cloves, minced
2 tablespoons all-purpose flour
1 1/2 cups chopped roasted Anaheim or New Mexico chile
1 cup canned crushed tomatoes or 8 ounce tomatillos, boiled in water until soft, drained and chopped
1 1/2 cups chicken stock
1 teaspoon salt, to taste
If using tomatillos, husk and clean them first. In a heavy saucepan, warm the oil over medium heat. Add onion and sauté until well softened, about 5 minutes. Stir in garlic and sauté for an additional minute, then add the flour and continue cooking for another 1 or 2 minutes. Mix in the chile and tomatoes or tomatillos. Pour in the stock and add the salt. Bring the mixture to a boil. Reduce heat to a low simmer and cook for about 15 minutes, until thickened but still pourable. Serve warm with enchiladas or other dishes. The sauce keeps under refrigeration for about 5 days and freezes well.
Classic Green Chile Sauce (Chile Verde)
This can be used in any recipe needing a green chile sauce.
8 chopped green New Mexican chiles, roasted, peeled, stems and seeds removed (optional)
1 medium onion, chopped
2 cloves garlic, chopped
2 tablespoons vegetable oil
1 medium tomato, peeled and chopped
1/2 teaspoon ground cumin (optional)
2 cups water
Sauté onion and garlic in oil until softened. Add remaining ingredients, bring to a boil, reduce heat, and simmer for 30 minutes.
Green Chile Enchilada Sauce
This is New Mexico-style.
2 teaspoons olive oil
2 cloves garlic, minced
1 1/2 cups green chile, peeled, seeded and chopped
1 cup onion, chopped
1/2 cup tomato, chopped
1/2 teaspoon salt
1 1/2 cups water
Heat a saucepan over medium heat; add oil and sauté the garlic for 1 or 2 minutes or until it is just soft but not browned. Add remaining ingredients, bring them to a boil, and simmer them for 10 to 15 minutes or until the liquid is almost gone and the remaining sauce is fairly thick. Yields about 2 cups.
Green Chile Sauce
The best green chiles are grown in Hatch, New Mexico.
8 large green New Mexico chiles
2 medium tomatoes, finely chopped
1 small onion, finely chopped
1/2 teaspoon salt, or to taste
1/2 cup cilantro, chopped*
1 tablespoon vinegar
* The cilantro should be loosely packed.
Seed, peel and coarsely chop chiles. Combine ingredients and allow to macerate for 1/2 hour. Yields enough sauce to serve 4 with chips or with a meal.
Hatch Green Chile Sauce
Source: The Border Cookbook by Cheryl Alters Jamison and Bill Jamison
3 tablespoon vegetable oil
1 large onion, chopped
3 cloves garlic, minced
2 tablespoons all-purpose flour
2 cups chopped roasted mild green chile, preferably New Mexican or Anaheim, fresh or frozen
2 cups chicken stock
1 teaspoon salt
1 teaspoon ground coriander
In a heavy saucepan, warm the oil over medium heat. Add the onion and sauté until well softened, about 5 minutes. Stir in the garlic and sauté for an additional minute, then add the flour and continue cooking for another 1 or 2 minutes. Mix in the chile. Pour in the stock and add the seasonings. Bring the mixture to a boil. Reduce the heat to a low simmer and cook for about 15 minutes, until thickened but still very pourable. Serve warm with enchiladas or other dishes. The sauce keeps, refrigerated, for about 5 days and freezes well.
Note from Linda: I buy loads of the fresh Hatch chiles from Hatch, New Mexico when they are shipped to Arizona each year. They are wonderful in this sauce and for everything else!
Tomatillo Sauce
1-pound tomatillos
4 scallions
2 to 4 Serrano chiles
1-teaspoon Mexican lime juice
1/2 teaspoon salt, or to taste
1/2 teaspoon granulated sugar (optional)
1/3 cup cilantro (optional)
NOTE: Do not add cilantro if the sauce is going to be used as an enchilada sauce.
Place the tomatillos and chiles in a pot and cover with water. Bring water to boil over medium heat. If you use high heat, the tomatillos can easily disintegrate if the water is allowed to boil too swiftly. When the tomatillos and chiles have become quite soft, about 5 to 10 minutes, discard the water and place them in a blender. Add onions, lime juice and salt; blend, using pulses, until the sauce is roughly chopped. Taste the sauce and add the sugar, if necessary, and the cilantro, if desired. If the sauce is to be used in enchiladas, blend it for about 15 seconds or until it is smooth.