Whether you prefer the Red or Green Chile sauce is just a matter of your 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!
I like to make both sauces…and they will keep in the fridge for about a week. As I have stated in previous posts, I really like the sauces with breakfast meals…scrambled eggs with green chile sauce has become one of the Captain’s favorites. Red or Green sauces can be put on just about any Mexican recipe…enchiladas, burritos etc.
I usually have green chiles 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 and make up a big batch for the freezer.
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 Recipe in my “Appetizer” classification. I will be moving it to “Sides”…don’t ask why it ended up in Appetizers.
I was probably working into the wee hours of the morning…and my brain quit thinking.
Me……I think I need a nap!
- 2 tablespoons oil ( I like canola but you can use what ever you prefer)
- 3/4 cup finely diced onion
- 1/2 large jalapeno, seeded and diced
- 1 clove garlic, chopped
- 2 tablespoons flour
- 1 (27-ounce) can roasted green chiles, chopped, juices reserved
- 2 teaspoons sea salt
- 1 teaspoon fresh cracked black pepper
- 2 tablespoons fresh lime juice
- 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 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.
- 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 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.
- 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.