Best Fiery Green Chile Paste Sallye Recipes

Green Chile Paste image

Provided by Food Network

Yield 1/2 cup

Number Of Ingredients 9

2 Poblanos, roasted, seeded and peeled
1/2 jalapeno chile, stemmed, seeded if desired, and roughly chopped
2 garlic cloves, peeled
1/2 bunch cilantro, leaves only
1 teaspoon salt
1/2 small red onion, peeled and chopped
juice of 2 limes
2 tablespoons water
2 tablespoons olive oil

Steps:

Combine all of the ingredients in a blender and puree until a chunky paste is formed. Serve at room temperature.

Green Chile Sauce image

Provided by Guy Fieri

Time 20m

Yield 4 1/2 cups

Number Of Ingredients 10

2 tablespoons canola oil
3/4 cup finely diced Spanish onion
1/2 large jalapeno, seeded and minced
1 clove garlic, chopped
4 tablespoons flour
1 (27-ounce) can roasted green chiles, chopped, juices reserved
1/2 cup white vinegar
2 teaspoons sea salt
1 teaspoon fresh cracked black pepper
2 tablespoons fresh lime juice

Steps:

In a small Dutch oven over medium-high heat, add the oil. When hot, add the onions and jalapeno and saute until just starting to caramelize, 4 to 5 minutes. Add the garlic and cook 1 minute more.
Reduce the heat to medium, sprinkle the onion mixture with the flour and stir constantly until lightly browned, about 2 minutes. Add the reserved liquid from the chiles, 1 cup water, the vinegar and salt and stir until the liquid is smooth and all the flour is dissolved.
Add the chiles and pepper and simmer for 5 to 6 minutes. Puree in a blender, or with a stick blender, and add the lime juice. Adjust to taste for salt and pepper. Refrigerate for up to 1 week.

FIERY GREEN CHILE PASTE (SALLYE) image

Provided by sallye bates @grandedame

Number Of Ingredients 8

3 to 5 medium jalapeno or serrano peppers (or a combination of the two)
1 bunch(es) fresh cilantro
1 bunch(es) fresh italian parsley
2 or 3 clove(s) garlic
1 teaspoon(s) kosher or coarse sea salt
1 teaspoon(s) ground black pepper
1 teaspoon(s) ground cumin
1/4 cup(s) olive oil, extra virgin

Steps:

Seed and devein chiles and cut in half Remove and discard stems from cilantro and parsley and loosely separate leaves Peel garlic cloves and cut in half
Place chiles, cilantro, parsley and garlic in food processor with cutting blade Do not overcrowd, make multiple loads if necessary (depending on size of your processor bowl) Process until a rough chunky paste. If you need to make more than one load, pour into bowl and set aside Continue processing until all items are in rough chunky state
Place all paste back into food processor, add salt, pepper, cumin and half of olive oil Process until well blended, but still a bit chunky
Pour into airtight glass jar (this will make about a quart of sauce) with enough room left for the remainder of oil Pour the remainder of oil onto the top of paste (do not stir) Seal jar and store in fridge Will last up to 3 months if kept refrigerated
Use as desired with meat, fish and poultry dishes. Can also be used to perk up salad dressings. If you are brave/crazy like my son, you can use it as a dip in lieu of salsa.