New Mexico Green Chile Sauce

Red and Green Chili are the building blocks of Northern New Mexican cooking.

8 large fresh green chilies
2 cloves garlic, minced
salt to taste

Heat oven to 500 degrees. Place chilies directly on oven racks and roast until the skins brown. Turn chilies over and roast the other side, being careful not to let them burn. Remove from the oven and place in a large bowl, cover with
wet dish towel and let steam for about 45 minutes. Slip the skins off and remove as many seeds as possible. Place the chilies on a cutting board and dice; mix in the garlic and salt to taste. BE CAREFUL NOT TO TOUCH YOUR EYES WITHOUT FIRST WASHING YOUR HANDS AS THE CHILI JUICE CAN BURN YOUR EYES.
The green chili is now ready to use as a relish for hamburgers or sandwiches.
It may be heated and used on burritos, quesadillas,or tostadas. Add a little water or broth to it and it becomes a soup or a sauce. As soup it is referred to as a Bowl Of Green.
*The above sauces can also be made with meat.
Brown about 3/4 pound of cubed or ground meat of your choice in a small amount of oil, drain excess fat. Add meat to chili.

Recipe Summary:
Yield: 4 - 6 servings
Prep Time: 1 hour
Cook Time: 10 minutes

Other recipes by Casa del Rio:
Finnish Baked Pancake
Apricot Compote
Apricot Sausage Compote
Eggs Florentine
Sweet Pepper Salad
Greek Mountain Salad
Cucumber Yogurt Salad
Yogurt Dip
Spanakopita Casserole
Zucchini Pancakes
Ken Bowling's Brisket
Chocolate Pound Cake
Hot & Flavorful Bean Curd
New Mexico Red Chile
Pinto Beans & Refried Beans
Chicos (dried Corn)
Natillas (a Very Light Custard)
Whipped Cream For Decorating.
Pumpkin Cake
Chocolate Glaze

Recipe Provided By:
Casa del Rio
Abiquiu, NM

Abiquiu Bed and Breakfast Inns