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New Mexico's Fresh Green Chile Sauce




Source of Recipe


"I Hear America Cooking," by Betty Fussell


Recipe Introduction


In New Mexico restaurants, patrons are asked whether they want their chile sauce red or green, and natives opt for green. In fact, this is an official question for the state. If fresh green chiles are unavailable, you can substitute green bell peppers and add some fresh or canned hot green chiles, such as jalepeños. This sauce is good as a dip for corn chips, or as a sauce for enchiladas or tacos, or in fresh salads, guacamoles and gazpachos.


List of Ingredients




• 10 to 12 fresh green chiles, or 3 to 4 green bell peppers plus 1 jalepeño pepper
• 1/4 c. minced onion or green onions
• 2 cloves garlic, minced
• 3 medium tomatoes, seeded and chopped
• 1/2 tsp. salt
• Black pepper, to taste
• 4 sprigs fresh cilantro


Recipe



Roast the chiles over a gas flame or under a broiler until the skin is blistered and blackened. Place chiles in a paper bag, closed, for about 10 minutes to loosen the skins. Rub the skins off the chiles and remove the stems. Discard seeds and veins if you want mild sauce. Coarsely chop chiles and mix with onions, garlic, tomatoes, salt, pepper and cilantro.

Yield: 3 to 4 cups.