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Green Chile Sauce
| Recipe Submitted by: |
Mike Bersell |
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| Categories: |
Sauces |
| Yield: |
1 quart |
After living in New Mexico for eight years,
I can truly say that I have become a bona
fide "chile head". Even the McDonald's
there has green chile in little packets like
they do the ketchup.
During the harvest season, huge burlap bags
of fresh Hatch chiles are for sale out in
the parking lots of all the major supermarkets.
You can pick out a bag and they roast them
in a big tumbler while you shop. When you
get home, you spend the rest of the day peeling
chiles and freezing them for the entire year.
When I first moved back to Florida, I went
through withdrawals. I wasn't able to find
Hatch green chiles anywhere. I had to coax
my family to bring it out when they came
to visit.
Now I keep a stock in the freezer at all
times. When I get down to one tub, I have
to start scheming up a plan to get more.
Fortunately, Bueno Foods has a web site where you can order their
products on-line and they ship it to you.
Of course, that's a last resort for me. I
try to work the relatives first. The only
thing better than green chile is free green
chile!
| Ingredients |
Method |
12 ounces chopped Green Chiles
1 medium Onion, diced
4 cloves Garlic, minced
1 Tomato, chopped
1 quart Chicken Stock
1/4 cup Cornstarch
1/2 cup Water
2 Tablespoons fresh chopped Oregano
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In a large sauce pan, combine the chiles,
onion, garlic, tomato, and chicken stock.
Bring to a boil, then reduce
heat to a simmer.
Cook for 3 to 4 hours, stirring
on occasion.
In a seperate bowl, combine cornstarch and
water add to chile mixture to thicken along
with oregano.
Simmer for an additional 5-10
minutes.
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| Chef's Tips: |
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If you have fresh green chiles, you must
roast them over a flame until the skin blisters.
Place the chiles in a plastic bag so they
can sweat. This will make them easier to
peel.
Place chiles under running water and remove
the skin and stem. Split the chile open and remove the seeds. Chop
and hide in the back of the freezer. |
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