Best Simple New Mexican Green Chile Sauce High Altitude Recipes

Green Chile Sauce image

Yield makes 4 cups

Number Of Ingredients 11

2 tablespoons vegetable oil
2 yellow onions, cut into 1/2-inch dice
4 cups (about 2 1/3 pounds) frozen roasted New Mexican green chile (such as Bueno Foods), page 154, thawed
10 to 12 cloves garlic, roasted and pureed (page 158)
1 tablespoon dried Mexican oregano, toasted (page 161)
2 1/4 cups water
3 teaspoons kosher salt
1 1/2 tablespoons sugar
1 tablespoon fresh lime juice
1 tablespoon chopped fresh cilantro leaves
2 tablespoons peanut oil or lard

Steps:

In a large, heavy saucepan, heat the vegetable oil over medium-low heat; add the onions and sauté just until translucent, 4 to 5 minutes (do not let them brown). Add the chiles, garlic, and oregano and simmer for 10 minutes, stirring occasionally. Add 2 cups of the water, salt, and sugar and simmer, stirring occasionally, for 30 minutes more. Remove from the heat.
In the jar of a blender, add the chile mixture, lime juice, cilantro, and the remaining 1/4 cup water. Puree until smooth.
In large, heavy nonstick skillet, heat the peanut oil over high heat until just smoking. Refry the sauce at a sizzle, stirring constantly, until it coats a wooden spoon, 3 to 5 minutes. Do not allow the sauce to become too thick; add more liquid if necessary. It will keep 1 week in the refrigerator and 1 month in the freezer.

Traditional-Style New Mexico Green Chile Sauce image

Provided by Miss Annie

Categories Sauces

Time 35m

Yield 2 cups

Number Of Ingredients 9

1 tablespoon canola oil
1/2 cup finely chopped onion
2 cloves garlic, minced
2 tablespoons flour or 2 tablespoons whole wheat flour
1/4 teaspoon ground cumin
salt and pepper, to taste
1 1/2 cups pork stock or 1 1/2 cups chicken stock
1 cup chopped roasted and peeled new mexico pepper ("or" frozen "or" canned)
1/4 teaspoon dried oregano

Steps:

In a medium sauce pan, saute the onion and garlic in the oil over medium-high heat, until tender (about 3 minutes).
Stir in the flour, cumin, salt and pepper and cook over medium heat, stirring, for 2 minutes.
Stir in the stock and simmer until thick and smooth.
Stir in the chiles and oregano.
At this point you may cool, and store in refrigerator, covered, for up to one day.
To serve, heat thoroughly.

Chuy's Hatch New Mexican Green Chile Sauce image

Provided by Miss Annie

Categories Sauces

Time 35m

Yield 4 Cups (approximately)

Number Of Ingredients 7

3 tablespoons corn oil
2 tablespoons all-purpose flour
1 cup onion, chopped
2 teaspoons minced garlic
2 cups roasted new mexican green chilies, peeled/seeded/chopped
2 cups beef broth
1 teaspoon salt

Steps:

In heavy-bottomed sauce pan, saute onions in corn oil until they begin to brown.
Add garlic and cook another 2 minutes.
Stir flour in with onions and garlic so that it thickens.
Add chopped chilies, beef broth and salt and mix well.
Bring to a boil and simmer 10 to 15 minutes to allow mixture to reduce.
The sauce should be thick enough to bind chilies and onions together.
Sauce can be refrigerated for three days, or frozen.

Nutrition Facts : Calories 100, Fat 3.9, SaturatedFat 0.6, Sodium 1034.9, Carbohydrate 14.2, Fiber 1.9, Sugar 5.5, Protein 3.8

Simple New Mexican Green Chile Sauce, High Altitude image

Provided by MzMombo

Categories Sauces

Time 35m

Yield 6 cups, 24 serving(s)

Number Of Ingredients 5

4 cups green chili peppers, roasted and peeled (2 lb.)
3 cups water
1 tablespoon chicken bouillon
1 -6 tablespoon flour (optional)
1 -6 tablespoon butter (optional)

Steps:

Chop chile into 1/2-inch dice.
Combine chile, water and chicken bouillon in a saucepan. If you like, substitute chicken broth for water and bouillon.
Bring to a boil and simmer 30 minutes. You're done!
Use the unthickened sauce as-is, over eggs, potatoes or meat. Or spoon over tortilla chips or Fritos and top with grated cheese.
Freeze extras (before thickening) for up to 1 year.
To thicken sauce, FOR EACH CUP of cooked green chile & broth, make a roux of 1 T. flour and 1 T. butter.
Cook the roux over very low heat until flour smells cooked, 3-5 minutes, whisking frequently.
Add sauce and bring to a boil, whisking constantly. Simmer a couple minutes.
Serve as described above.
Frozen store-bought Bueno-type green chiles are an acceptable substitute; reduce water to 2 cups. Canned chiles may be used in a pinch; use canning liquid to replace some of the water.