Green Chile Sauce/Salsa

Salsa!  If you love Mexican food you will most likely already have a favorite green and red salsa recipe.

We lived in New Mexico for almost 15 years and I learned to cook traditional Mexican dishes from my Mother-in-law and Sister-in-law.

These recipe are made so different from the Tex/Mex food that I grew up with in the Midwest and I have to admit I like the New Mexican versions best.

Whether you prefer the Red or Green Chile sauce or salsa is just a matter of your personal preference! Some dishes do well with either while some dishes shout Red! Of course that means some dishes shout Green!

Well, I don’t mean they actually shout..that would be too weird wouldn’t it? 🙂

Although, I have had a dish or two speak loud and clear when I am experimenting with ingredients and the finished product comes out more like a Frankenstein experiment than a delicious dish! 🥴

However when it comes to sauces or salsas, I like to make both red and green sauces/salsas…and they will keep in the fridge for about a week. As I have stated in previous posts, I really like the salsas with breakfast meals…scrambled eggs with green chile sauce has become one of the Captain’s favorites. Red or Green sauces/salsas can be put on just about any Mexican recipe…enchiladas, burritos, tamales, green chile stew, posole soup  etc. 

I usually have fresh green chiles from Hatch, N.M. in my freezer in bags of 3-4 chiles. That way, I always have them on hand and they thaw quickly. I buy in bulk directly from Hatch New Mexico and they ship the fresh green chiles to my door.  I love the fresh smell of the chiles and I make up a big batch for the freezer.  You can use canned chiles if you don’t have fresh but fresh is always better.

 Before I freeze my chiles, I roast them (the roasting smell is divine) and I put them (while hot) in a plastic bag to steam and then I remove the blackened peel. I rinse well and place in freezer bags on a sheet pan to insure they freeze as flat as possible for easier stacking, and I then remove the sheet pan and my chiles are ready for my next meal.

The recipe is below on how to make my salsa or sauce.

I want to give you a tip…be careful when putting hot liquid in a blender as the heat can make the lid move around, I cover the top with a kitchen towel just to be safe.

If you are not careful…You may end up with more of the green chile sauce on you than in the blender.

Not that I have ever had that happen to me.... 

Ok…I did have that happen! 

It still tasted good….but the kitchen had an army green hue!  🥰

You can also check out the Red Chile Sauce/salsa Recipe here in my “Appetizer” classification. I will be adding it to “Sides”…also as it can be used in many side dishes. 

Living in New Mexico for so many years, I have loved these red and green salsas or sauces.  If a restaurant server didn’t ask you red or green when ordering, one would think she was not feeling well because it is a standard question in relation to New Mexican cooking.

Have a great day and pick your choice of red or green.

Proverbs 15:17  “Better a meal of vegetables with love than a fattened ox with hatred.”

Green Chile Salsa/Sauce

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Ingredients

  

• 2 Tbsp oil (i like canola)
• 3/4 Cup Onion finely diced
• 1/2 Large Jalapeno seeded and diced
• 1 Clove garlic chopped
• 2 Tbsp flour
• 5-6 Large Fresh Green Chiles chopped (can used canned to taste but include juice)
• 1 Cup water or chicken broth (I've done both)
• 2 Tsp salt
• 1 Tsp Black Pepper
• 2 Tbsp Lime Juice

Instructions

 

• Add oil to a small heavy pan on medium-high heat

  Add the onions and jalapeno and saute until just starting to caramelize (just a little browning) about 4 to 5 minutes.

  Add the garlic and stir to prevent garlic burn (that will make garlic bitter, it should take about 1 minute)

  Reduce the heat to medium, sprinkle the onion mixture with the flour and stir constantly until lightly browned, about 2 minutes.

  Add 1 cup water (or chicken stock) and stir until the liquid is smooth and all the flour is dissolved.

  Add the chiles and jalapeno pepper and simmer for 5 to 6 minutes.

  Puree in a blender being careful with the hot mixture

  Add the lime juice.

  Salt and Pepper to taste

  Refrigerate for up to 1 week.
• There is no right or wrong way to make green chile salsa/sauce. These are the basic ingredients and each cook can choose proportions. In New Mexico, this sauce/salsa is used as a base for green chile stew and many other recipes.
• Be careful when putting hot liquid in a blender as the heat can make the lid move around, I cover the top with a kitchen towel just to be safe.

Green Chile Sauce

2014-02-06 20:29:38

Red or Green? Your choice as to what sauce to put on any of your dishes.

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Ingredients

1. 2 tablespoons oil ( I like canola but you can use what ever you prefer)
2. 3/4 cup finely diced onion
3. 1/2 large jalapeno, seeded and diced
4. 1 clove garlic, chopped
5. 2 tablespoons flour
6. 1 (27-ounce) can roasted green chiles, chopped, juices reserved
7. 2 teaspoons sea salt
8. 1 teaspoon fresh cracked black pepper
9. 2 tablespoons fresh lime juice

Instructions

1. Add oil to a small heavy pan on medium-high heat
2. Add the onions and jalapeno and saute until just starting to caramelize (just a little browning) about 4 to 5 minutes.
3. Add the garlic and stir to prevent garlic burn (that will make garlic bitter, it should take about 1 minute)
4. Reduce the heat to medium, sprinkle the onion mixture with the flour and stir constantly until lightly browned, about 2 minutes.
5. Add the reserved liquid from the chiles, salt, 1 cup water (or chicken stock) and stir until the liquid is smooth and all the flour is dissolved.
6. Add the chiles and jalapeno pepper and simmer for 5 to 6 minutes.
7. Puree in a blender being careful with the hot mixture
8. Add the lime juice.
9. Salt and Pepper to taste
10. Refrigerate for up to 1 week.

Notes

1. There is no right or wrong way to make green chile sauce. There are the basic ingredients and each cook can choose proportions. In New Mexico, this sauce is used as a base for green chile stew and many other recipes.
2. Be careful when putting hot liquid in a blender as the heat can make the lid move around, I cover the top with a kitchen towel just to be safe.

By Kari

Me and My Captain https://meandmycaptain.com/