The question "Red or Green?" is heard frequently in NM restaurants. Wikipedia even lists it as the State Question for NM. My choice is almost always green while my kids choose red or green depending on their mood. My husband's favorite is "Christmas," a combination of both green and red chile sauces on the same plate.
There is a world of difference between a homemade sauce
and a canned version. This green chile sauce is incredibly flavorful with as much
heat as you desire; just purchase mild, medium or hot green chile. This sauce can be made thick enough to scoop or thin enough to pour. I made mine nice and thick, so that I could freeze the extra and not take up more space than necessary in the freezer. I simply added water to thin the sauce slightly as I was pouring it into enchilada layers. The thicker sauce is delicious just the way it is, served on eggs for Huevos Rancheros or in a burrito or burrito bowl.
If you have access to it, Hatch Green Chile is the most flavorful of any green chile pepper I have ever tasted. If you don't live in NM or have access to Hatch chiles, Anaheim chile peppers are direct descendants of NM chile peppers. Anaheim peppers are grown and harvested year round in Anaheim, CA and they are available across the country throughout the year. NM grown Hatch green chiles are only harvested once a year. This explains why many of my NM friends (and myself included) dedicate full shelves of their freezer for storing the roasted green chile throughout the year!
I wanted a smoother sauce this time, so I used a small food processor to quickly mince the onions and peppers. Just a few pulses and it was done. If you prefer a chunkier sauce, you can chop by hand and make the pieces as small or large as you like.
New Mexico Green Chile Sauce
recipe loosely adapted from MJ's Kitchen
Yield: 36 ounces or approximately 4 1/2 cups
2 tablespoons light flavored olive oil
1 medium onion, finely diced
4 large cloves of garlic, minced
2 packed cups green chile, roasted, peeled, seeds removed and finely diced, (this was approximately 1 1/2 lbs roasted green chiles)
2 tablespoons flour, I used a brown rice flour, all-purpose will work as well
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1 teaspoon dried oregano
1/2 - 1 teaspoon kosher salt, adjust to taste
2 cups water
In a large saucepan, warm the oil over medium heat. Add the onions and the garlic and cook, stirring frequently, until the onions are soft. While this is cooking, stir together the flour and the spices. Sprinkle this mixture over the onions and stir to coat.
Add 1 cup of water to the mixture in the pan and stir to make sure the flour has dissolved. Add green chile and the rest of the water. Bring to a boil and then reduce to a low simmer for 15 minutes. Use within 3-4 days or freeze until needed. Enjoy!
ONE YEAR AGO TODAY: Sauteed Cabbage Ribbons with Sausage and Thyme Marinara