GREEN CHILE SAUCE RECIPE RECIPES

Name: Green Chile Sauce
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 4 1/2 cups
Ingredients: 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

GREEN CHILE SAUCE RECIPE | GUY FIERI | FOOD NETWORK

Green Chile Sauce Recipe | Guy Fieri | Food Network image

Provided by Guy Fieri

Total Time 20 minutes

Prep Time 5 minutes

Cook Time 15 minutes

Yield 4 1/2 cups

Number Of Ingredients 10

Ingredients

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.

TRADITIONAL-STYLE NEW MEXICO GREEN CHILE SAUCE RECIPE ...

Traditional-Style New Mexico Green Chile Sauce Recipe ... image

Every New Mexican cook has a green chile sauce, but it has to be very good sauce, or her reputation as a good cook suffers. They serve this sauce at any meal. At breakfast it is served over eggs or potatoes. It is used over burritos, in enchiladas, or over grilled meats and roasted potatoes for lunch or dinner. It is best when it is fresh or used within one day of being made. This recipe comes from Sandy Szwarc's "Real New Mexico Chile".

Total Time 35 minutes

Prep Time 15 minutes

Cook Time 20 minutes

Yield 2 cups

Number Of Ingredients 9

Ingredients

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.

Nutrition Facts : Calories 142.1, FatContent 7.3, SaturatedFatContent 0.6, CholesterolContent 0, SodiumContent 8, CarbohydrateContent 18, FiberContent 2.2, SugarContent 5.6, ProteinContent 3

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